Dried chorizo adds big flavor to this fifteen-minute meal. It’s packed with garlic and paprika and renders stunning—calling Bob Ross fans—burnt sienna–colored oil in which you cook the shrimp. Toss with more garlic, parsley, and some crushed croutons (though a handful of salty cracker crumbs would work, too), and dinner’s done.


Ready, Set, Cook Book Cover Ready, Set, Cook: How To Make Good Food with What's On Hand (No Fancy Skills, Fancy Equipment, or Fancy Budget Required) Dawn Perry
  • 4 tablespoons olive oil

  • 4 ounces dried chorizo, sliced

  • 4 cloves garlic, chopped

  • 1 1⁄2 pounds large shrimp, peeled and deveined

  • 1 tablespoon fresh lemon juice or vinegar

  • Kosher salt

  • Freshly ground black pepper

  • 1⁄2 cup chopped fresh parsley

  • 1⁄2 cup crushed Oil and Herb Croutons (see below)


Heat 2 tablespoons of the olive oil in a large skillet over medium- high heat. Add half the chorizo, garlic, and shrimp and cook, turning halfway through, until shrimp are just cooked through, 3 to 4 minutes. Transfer to a plate and repeat with remaining oil, chorizo, garlic, and shrimp. Return everything to the skillet and toss to combine. Remove from heat, add lemon juice, and season with salt and pepper. Add parsley and croutons and toss to combine. Serve straight from the skillet.


These homemade croutons are good to go right off the baking sheet, but they get even better over time. Stored in an airtight container, they absorb the aromas of the garlic and herbs—making them even more flavorful. But they’re pretty great with just olive oil and salt if that’s all you have.


  • 8 ounces bread, torn into bite-size pieces (about 4 cups)

  • 1⁄3 cup olive oil

  • 2 garlic cloves, smashed and peeled

  • 4 sprigs fresh thyme, oregano, or rosemary or 1 teaspoon dried thyme or oregano

  • 1 teaspoon kosher salt

  • Freshly ground black pepper


Preheat the oven to 300°F. On a rimmed baking sheet, toss bread with the oil, garlic, herbs, salt, and several grinds black pepper.

Bake, shaking the sheet halfway through, until croutons are dry and golden brown, 30 t35 minutes. Let cool completely before storing. Croutons will keep in an airtight container at room temperature up to 1 month.

From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!