Recipes: Shirmp and Chorizo Skillet - Instant Pot Baby Back Ribs - Perfect Bloody Mary

Another great sampling.  So much fun!  Two recipes were perfect for dinner.  In fact, I made them for dinner at home.  The third recipe was a cocktail to enjoy before ... or after ... or before, during and after.  Which I have been enjoying at home for several days.  

Shrimp is on sale all month.  Once again, I wanted to do shrimp.  This recipe was sitting on the seafood counter all month calling my name.  

Shrimp and Chorizo Skillet
1½ Tbl. olive oil
3 links fresh Chorizo, casing removed
1 extra large shallot, small dice
4 garlic cloves, chopped
4 tsp. smoked paprika
2/3 c. Aneto Fish Broth
28 oz. can Muir Glen Fire Roasted Tomatoes
1½  lbs. shrimp, peeled and deveined
1 lemon for serving
Garnish: fresh parsley, chopped 

Heat a large skillet over medium heat for 2 minutes.  Add oil and chorizo.  Cook and "mash" until fat has rendered and you have broken up the chorizo.  

Reduce heat to medium and add shallot; cook until golden brown, about 5 minutes.  

Add garlic and paprika and saute for 1 more minute.  

Add fish broth, scraping any browned bits from the bottom of the pan.  

Add tomatoes and bring to a simmer.  

Add shrimp and simmer until shrimp are pink and cooked through.  

Serve with a squeeze of lemon.  Garnish with fresh parsley.  Serve over rice.

Nothing like a one pot meal that is so easy to prepare.  Customers commented how delicious it was.

This can also be prepared with boneless, cubed chicken and Aneto Chicken Broth.

Here is TFM's recipe card.  I modified it slightly so I could use the large can of Muir Glen Fire Roasted Tomatoes.

*****

I just LOVE when I get to work and hear, "Anita when you sample today can you ..." Saturday, it was, "Anita can you prepare baby back ribs?  We got a double shipment and need to sell them."  Below was my answer to Meat Department's request.  Nothing makes me happier than when I hear SOLD OUT.  Sold every last rack of baby back ribs.

Ribs cut in half so they'll fit in Instant Pot.

Instant Pot Baby Back Ribs

1 rack baby back ribs

TFM Signature Rub

TFM  Barbecue Sauce - 

     Thick and Sweet Barbecue or Rich and Smoky 

1 c. Aneto Vegetable Broth

Remove membrane from ribs.  Season ribs all over with TFM Signature Rub.  Cut rack in half.

Place vegetable broth in Instant Pot. Insert steamer rack.  Put ribs on top.

Pressure cook: Low/Normal, Warm Off, and vent closed.

For sandwiches (ribs that fall off the bone):

            Cook for 35 minutes. 

            Natural release 10 minutes

            Quick release.

Remove ribs from pot.  Let cool.  Remove from bone.  Serve on TFM Ciabatta rolls.

For ribs (that don't fall off the bone):

            Cook for 30 minutes. 

            Natural release 10 minutes

            Quick release.

Remove ribs from pot.  Place on foil lined baking sheet.  Brush with barbecue sauce.  Cook in preheated 450^o oven for 15 minutes.

Like I said, SOLD out of ribs.  Saturday I used Thick and Sweet Barbecue Sauce.  Sunday Rich and Smoky.    Perfect for a quick meal a the end of a long busy day.

*****

Perfect Bloody Mary

1 c. V8

1½ tsp. Hank Sauce Hank’s Heat

1/8 tsp. each dry dill and celery seed

¼ tsp. Worcestershire Sauce

1 tsp. fresh lemon juice

2 oz. vodka or tequila (optional)

Place all ingredients in a glass.  Stir.  ENJOY! 

When playing with this recipe at home, I used Hank Sauce Cilanktro and Hank's Heat.  There was something wonderful about Hank's Heat that was perfection.  Making a Bloody Mary base is so easy and so much better than purchasing a bottle of Bloody Mary Mix.  You can control the heat.  CHEERS!