Shrimp and Chorizo Tapas (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Ingredients:
1 tablespoon, plus 1/4 cup spanish ef= http://www.foodterms.com/encyclopedia/olive-oil/index.html class= crosslink debug= 35 44 >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 |
Directions:
1. 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.
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