Shrimp and Chorizo Tapas by Emeril

Name: Shrimp and Chorizo Tapas by Emeril
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon Spanish olive oil; 1/4 cup Spanish olive oil; 1 lb chorizo sausage, sliced on the diagonal into 1/2-inch slices; 1 1/2 cups thinly sliced onions; 1 tablespoon minced garlic; 1/2 cup dry sherry (fino); 1 tablespoon spanish paprika; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 1/2 lbs peeled and deveined raw medium shrimp; 3 tablespoons lemon juice; 2 tablespoons minced parsley, leaves; crusty bread, for serving

Submitted by redsoxgirl09

"Saw this tonight on Tv. looked yummy."

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photo by Muffin Goddess

Ready In:: 43mins
Ingredients:: 13
Serves:: 6-8

ingredients

1 tablespoon Spanish olive oil
¹⁄₄ cup Spanish olive oil
1 lb chorizo sausage, sliced on the diagonal into 1/2-inch slices
1 ¹⁄₂ cups thinly sliced onions
1 tablespoon minced garlic
¹⁄₂ cup dry sherry (fino)
1 tablespoon spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 ¹⁄₂ lbs 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.

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Reviews

I made this the other night and it was fantastic! I did add some chopped grape tomatoes and a few brined olives to the sauce. Leftovers were even better the next morning over toast and a poached egg!

cylee
I served this with warm corn tortillas instead of crusty bread, per DH's request. Very tasty, although it was a little heavy on the seasonings for me. I liked it more the next day, after the flavors had melded a bit. Definitely a good hot nibble for a party, because a little goes a long way with this dish. Thanks for posting! Made for PAC Spring 2011.

Muffin Goddess

Tweaks

I served this with warm corn tortillas instead of crusty bread, per DH's request. Very tasty, although it was a little heavy on the seasonings for me. I liked it more the next day, after the flavors had melded a bit. Definitely a good hot nibble for a party, because a little goes a long way with this dish. Thanks for posting! Made for PAC Spring 2011.

Muffin Goddess