Shrimp and Chorizo Tapas by Emeril

Submitted by redsoxgirl09

"Saw this tonight on Tv. looked yummy."

 

• 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

1. 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.

Reviews

[cylee]

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!

 

[Muffin Goddess]

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.