Shrimp and Chorizo Tapas

Name: Shrimp and Chorizo Tapas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H23M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 6 to 8 appetizer servings
Cuisine: european
Ingredients: 1 tablespoon, plus 1/4 cup Spanish olive oil; 1 pound chorizo, sliced on the diagonal into 1/2-inch slices; 1 1/2 cups thinly sliced onion; 1 tablespoon minced garlic; 1/2 cup dry (fino) sherry; 1 tablespoon Spanish paprika; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 1/2 pounds peeled and deveined raw medium shrimp; 3 tablespoons lemon juice; 2 tablespoons minced parsley leaves; Crusty bread, for serving

Getting reviews...

Level: Intermediate
Total: 43 min

Prep: 20 min
Cook: 23 min

Yield: 6 to 8 appetizer servings

Level: Intermediate
Total: 43 min

Prep: 20 min
Cook: 23 min

Yield: 6 to 8 appetizer servings

Ingredients

1 tablespoon, plus 1/4 cup Spanish olive oil

1 pound chorizo, sliced on the diagonal into 1/2-inch slices

1 1/2 cups thinly sliced onion

1 tablespoon minced garlic

1/2 cup dry (fino) sherry

1 tablespoon Spanish paprika

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 1/2 pounds peeled and deveined raw medium shrimp

3 tablespoons lemon juice

2 tablespoons minced parsley leaves

Crusty bread, for serving

Directions

In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Recipe from Emeril Lagasse