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Making this either today or tomorrow (snow dependent) rec: EL's Shrimp and Chorizo Tapas
Joined: Dec 10, 2005
Posted to Thread #21466 at 9:33 am 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.
Other messages in this thread:
- 21466. Making this either today or tomorrow (snow dependent) rec: EL's Shrimp and Chorizo Tapas [LINK] - barb_b - 9:33am on 01/21/12 (3)
- Is the chorizo smoked, dried, or fresh? TIA. [NT] - Marianne - 5:48pm on 01/21/12
- It's the dry spanish kind. Mexican fresh is too soft to slice. [NT] - Melissa Dallas - 6:17pm on 01/21/12
- I'm gonna try this, looks too good to pass up! Thanks. [NT] - Marianne - 10:46pm on 01/21/12