Shrimp & Chorizo Tapas

Shrimp & Chorizo Tapas

Serves: 6-8

Ingredients:

  • 1 Tbsp, plus 1/4 cup Spanish olive oil
  • 1 lb chorizo, sliced on the diagonal into 1/2" slices
  • 1-1/2 cups onion, thinly sliced
  • 1 Tbsp garlic, minced
  • 1/2 cup dry sherry
  • 1-1/2 lbs raw medium shrimp, peeled and deveined
  • 1 Tbsp Spanish paprika
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp lemon juice
  • 2 Tbsp parsley leaves, minced
  • Crusty bread, for serving

Preparation:

In a large skillet, heat 1 Tbsp olive oil and sauté 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 tsp salt, and 1/2 tsp black pepper. 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 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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Recipe provided by Stacey Stauffer.