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Making this either today or tomorrow (snow dependent) rec: EL's Shrimp and Chorizo Tapas

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6267 posts
Joined: Dec 10, 2005


Posted to Thread #21466 at 2:33 pm on Jan 21, 2012

dh loves this dish at our local italian restaurant. I am excited that I think I found the exact one that they use. I am bringing it to a party as an appetizer w/ bread. Plan on making the "base" prior to going to the party, then just cooking up and adding the shrimp at their house. Will add some sliced lemons as a garnish.

Shrimp and Chorizo Tapas

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

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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