MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp & Chorizo Tapas
Categories: Pork, Seafood, Vegetables, Citrus, Wine
Yield: 8 servings
1/4 c Spanish olive oil; +1 tb
1 lb Chorizo; sliced on the
- diagonal in 1/2" slices
1 1/2 c Onion; thinly sliced
1 tb Garlic; minced
1/2 c Dry (fino) sherry
1 tb Spanish paprika
2 ts Salt
1 ts Fresh ground black pepper
1 1/2 lb Peeled, deveined raw (u-40)
- shrimp
3 tb Lemon juice
2 tb Parsley leaves; minced
Crusty bread; to serve
In a large skillet or cazuela, heat 1 tb 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 ts salt, and 1/2 ts 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.
Recipe courtesy of Emeril Lagasse
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
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