Spanish-Style Shrimp & Chorizo (Sonny Hurrell)

1 lb (~450g) shrimp, peeled and deveined 4 oz (~115g, about 3/4 cup) cured chorizo, sliced into thin coins 2 shallots, finely diced 4 garlic cloves, minced (~1 tbsp) Salt, to taste Black pepper, to taste 3/4 cup dry white wine 1/2 cup chicken stock 3 tbsp unsalted butter, cold and cubed Juice of 1/2 lemon 2-3 tbsp fresh parsley, chopped 1 tbsp olive oil (for the pan) For serving: Crusty garlic bread (essential for sauce-mopping)

1. Heat 1 tbsp olive oil in a large pan over medium heat. 2. Add the sliced chorizo and cook 2-3 minutes until the edges crisp up and the orange-paprika fat renders into the oil. Don't rush this — the chorizo oil is the sauce base. 3. Add the shrimp, diced shallots, and minced garlic. Season with a pinch of salt and a few cracks of black pepper. Cook 2 minutes, stirring, until the shrimp turn pink on the bottom. 4. Pour in the 3/4 cup white wine. Bring to a simmer and let it reduce for about 2 minutes — the alcohol cooks off and the wine concentrates. 5. Add the 1/2 cup chicken stock. Reduce again for 2-3 minutes until the sauce just coats the back of a spoon (you want saucy, not soupy). 6. Remove from heat. Add the 3 tbsp cold butter, cubed, and swirl/stir until it melts into a glossy emulsion (this is the restaurant trick — heat off so the butter doesn't break). 7. Squeeze in the juice of 1/2 a lemon. Add the chopped parsley and toss. 8. Taste and adjust salt — chorizo brings its own salt, so taste before adding more. 9. Serve immediately with crusty garlic bread to soak up every drop of that sauce.

Source: Sonny Hurrell (@thatdudecancook on TikTok), 32-sec clip. Quantities are NOT in the original — these are calibrated for 4 servings, restaurant-style. Three keys: (1) brown the chorizo properly so the paprika fat infuses the oil; (2) reduce the wine before adding stock — never the other way around; (3) butter goes in OFF the heat so it emulsifies instead of breaking. Garlic bread is non-negotiable — the sauce begs for it. Total cook time ~12-15 min from cold pan.