Hello there! Been to a Spanish Tapas Restaurant lately? Me either. But I wish I could! Between the frequent trips to the beach and visiting with friends and family, there are not a lot of fine dining trips lately. But I do belong to a recipe share that makes the BEST food. This is what I made.
Who knew it was SO easy to make tapas at home?
These take the AWESOME flavor from the Chorizo sausage and make it drip from every bite. I felt like I was in Spain, or New Orleans at least.
First, round up the usual suspects:
By the way, I had the shrimp and the chorizo in my freezer! I sometimes have a hard time finding this sausage at grocery stores when I need it for a recipe, so I tend to stock up. You slice it on the diagonal, then brown it for a few minutes on each side. Just like recipes that start with bacon, and cook everything in the bacon grease, the spices and flavors get into the whole dish this way.
Then you slice up an onion. I halved mine and then sliced it thin, but you could keep it whole. Saute them in the drippings until they are soft.
Then you add the garlic, shrimp, and paprika. I substituted regular for the Spanish Paprika and white wine for the sherry. I turned out great.
Shrimp and Chorizo Sausage Tapas
courtesy Emeril Lagasse
- 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 ofsherry 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.
Love the parsley growing in the back yard, and served on crusty bread, yum!