Ingredients
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1
-
1/4
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1
-
1 1/2
-
1
-
1/2
-
1
-
2
-
1
-
1 1/2
-
3
-
2
-
-
-
Directions
Shrimp and Chorizo Tapas by Emeril, Saw this tonight on Tv looked yummy , I made this the other night and it was fantastic! I did add some chopped grape tomatoes and a few brined olives to the sauce Leftovers were even better the next morning over toast and a poached egg!
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Steps
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1
Done
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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. |
