Tampa Shrimp and Chorizo Loaf

by Scott Wurzel

Avg. Score: 8.37

I love to take food from other locations and "bring them home."  Food is a local phenomena.  You could call it dishonest for me to make an oyster loaf sandwich outside of New Orleans (even if I could find good french bread).  So, in the spirit of this philosophy, I bring that fine sandwich to Tampa with two tastes of my home: gulf tiger shrimp and chorizo.

1 big loaf of cuban bread

1/2 pound Tiger Shrimp: peeled, deveined, and tails removed.

5 chorizo sausages (See note)

Extra Virgin Olive Oil for drizzling.

Preheat oven to 350 degrees F.

Drizzle olive oil in a large skillet (about a turn and a half).  Turn pan up to medium-low heat.

Slice bread length-wise in half.  Rake out enough of the bread to make a cradle for the filling.  Brush or drizzle olive oil on the inside of the bread and place in oven.  Bake for about 10 minutes or just until the bread is crisp.

Make a shallow incision across the length of each sausage and remove the casing. Add sausage to pan and break it up as it browns.  Saute until the sausage begins to brown.

Add shrimp to pan and mix everything together.  Continue saute until the shrimp is done, though still crisp.  Remove pan from heat.

Fill the bread with the shrimp and chorizo and replace the top.  Brush the outside of the bread with olive oil and place back in the oven for another 5 minutes or until the outside is crisp.  Serve hot.

Note: This is raw, uncured chorizo. Like Kielbasa, chorizo comes in a variety of preparations.  You want the kind the butcher would make (and a good one will know what you are talking about).