Monday, August 10, 2020

Garlic Shrimp & Chorizo Meatballs

I was looking through some Blue Apron meals options last week and was interested in ordering the Garlic Shrimp & Chorizo Meatballs with Saffron Mayo & Romesco-Dressed Corn. I was about to place the order when I thought that I could just buy all the ingredients and make the dish myself. It didn't look too terribly hard to do, as most of the ingredients are easily sourced and the amounts needed are clearly specified in the recipe.

The only thing I had any issue with was the romesco sauce that was needed to dress the corn. Blue Apron would have provided it for me, but, since I was doing this recipe without the safety of pre-made sauces, I would be on my own. My local grocery store didn't have any, so I decided to search the web for a recipe and make it myself. Several options for making romesco sauce are available on he Internet. It's basically just tomatoes, roasted red peppers and some spices (depending on which recipe you use). I don't know how this stuff is supposed to taste, but mine tasted like a tangy tomato sauce with a tiny kick.

The only real issue I had with this recipe is that my chorizo meatballs collapsed and fell apart. What came out of the oven were meat piles rather than meatballs. I suspect that the chorizo I used wasn't fatty enough to bind together with the breadcrumb mixture. But, I'm still just an amateur at all of this, so I don't know. I'll be more vigilant the next time I attempt meatballs.

Overall, I enjoyed the dish. The meat piles had a nice kick to them and there was a nice garlic flavor in the shrimp. I'd probably be willing to make a second attempt at this, though it will probably be a while before I do.
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