Shrimp, chorizo and potatoes - Recipe | Josh Capon
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 cup chorizo sliced
- 2 cups fingerling potatoes sliced into coins
- 6 cloves of garlic
- ½ cup chopped parsley
- 1 red onion julienned
- 4 tablespoons sherry vinegar
- Pinch of chili pepper flake
- 4 tablespoons EVOO
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