Shrimp and chorizo tapas

Votes: 2

Time: 43 min.
Complexity: easily
Servings: 6 - 8

Shrimp and Chorizo Tapas - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g peeled and deveined medium-sized raw shrimp
450 g, cut diagonally into 1.5 cm circles. chorizo sausages
1 tbsp. l. plus 1/4 tbsp. olive oil
1.5 cups of onion, thinly sliced into half rings
1 tbsp. minced garlic
1/2 tbsp. dry sherry
1 tbsp paprika
2 teaspoons of salt
1 teaspoon ground black pepper
3 tablespoons lemon juice
2 tablespoons chopped parsley leaves
Crispy bread for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, chorizo sausage, sherry, lemon juice, onions, garlic, white bread, paprika, parsley

Cooking the dish according to the recipe:

In a large skillet or shallow pan (cazuela), heat 1 tablespoon olive oil and cook the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes.

Add the onion and cook, stirring occasionally, until caramelized around the edges and softened, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in 1/4 cup sherry and cook for 1 minute.
Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 to 5 minutes.

Pour in the remaining 1/4 cup sherry and 1/4 cup olive oil, add lemon juice, parsley, and the remaining salt and pepper. Stir and remove from heat. Serve immediately on small plates, drizzling with any extra juices. Serve with bread.

Categories:

recipe / Dinner / Main courses / Fish and seafood / Appetizers / Fish appetizers / Spanish cuisine / Emeril Lagasse

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