Shrimp Chorizo Tapas: Pictures

Ingredients

Cook chorizo

Chop an onion

Saute together

Add garlic and shrimp

Add lemon juice and saute until shrimp cooked

Meanwhile, prepare sopitas

Prepare the veggies

When done - assemble.

Shrimp and Chorizo Tapas

Oh my. I was on Pinterest and came across this pin of a Shrimp and Chorizo Tapas...turns out to be an Emeril Lagasse recipe.

I'm a big Chorizo fan - so spicy and rich - and love shrimp with spanish spices... so this is very exciting. So much I had to share.

Shrimp & Chorizo Tapas

Ingredients:

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

Directions

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.

Arrzo con Chorizo

Cook chorizo

Dice onions

Add onions and mild green chilies to par-cooked chorizo

Finish cooking thoroughly

Serve on rice and enjoy