Best Shrimp And Chorizo Tapas Recipes

Shrimp and Chorizo Tapas image

Provided by Food Network

Time 43m

Yield 6 to 8 appetizer servings

Number Of Ingredients 12

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

Steps:

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.

Shrimp and Chorizo Tapas by Emeril image

Provided by redsoxgirl09

Categories < 60 Mins

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

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.