Recipe courtesy of Emeril Lagasse
Episode: Tapas & Wine
23 min
20 min
3 min
4 to 6 servings


  • 6 tablespoons Spanish olive oil
  • 1 pound (21 to 25 count) fresh shrimp, head on and unpeeled
  • 1 cup sliced chorizo
  • 1/2 medium yellow onion, thinly sliced
  • 1 small shallot, minced
  • 2 cloves garlic, chopped
  • 3 tablespoons torn fresh cilantro leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon kosher salt
  • 8 whole boquerones (Spanish white anchovies), optional


Heat a cast iron skillet over a high flame or heat until slightly smoking. Add the olive oil and quickly add the shrimp, chorizo, onion, shallot, garlic, cilantro, parsley, salt, and boquerones, if using or desired. Cook, stirring, until the shrimp are cooked through, 2 to 3 minutes. Serve immediately.


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