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Recipe

Shrimp and Chorizo Tapas

Impress your guests with this unique combination of spicy chorizo and sweet shrimp...so simple and tasty! Make sure to use a good-quality olive oil for the best results.

  • Prep Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 servings
Shrimp and Chorizo Tapas

Ingredients

  • 1 tablespoon plus 1/4 cup Spanish olive oil
  • 1 pound firm (smoked) chorizo, cut on the diagonal into 1/2-inch-thick slices
  • 1 1/2 cups thinly sliced onions
  • 1 tablespoon minced garlic
  • 1/2 cup dry (fino) sherry
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 tablespoon Spanish paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced fresh parsley
  • Crusty bread, for serving

Directions

  • Place a large skillet over medium-high heat, and add the 1 tablespoon olive oil. When it is hot, add the sliced chorizo and sauté, turning as necessary, until it begins to brown around the edges on both sides, 4 to 6 minutes. Add the onions and cook, stirring occasionally, until caramelized around the edges and softened, 4 to 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/4 cup of the sherry and cook for 1 minute.

  • Add the shrimp, paprika, salt, and pepper and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Add the remaining 1/4 cup sherry, the remaining 1/4 cup olive oil, and the lemon juice and parsley; stir to combine. When heated through, remove from the heat.

  • Serve immediately on small plates, with any accumulated cooking juices spooned over the top. Pass the bread at the table.