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.
Photo: Shrimp and Chorizo Tapas Recipe

















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By SharonYCobb
Jacksonville, FL
on September 15, 2012
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Amazingly easy. Outrageously tasty. We elevated it from a tapas dish to entree by adding cannellini beans and serving over brown rice.
By mvallee
Palmyra, WI
on August 09, 2012
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This was wonderful. I think those who had issues with the chorizo falling apart were using recipe chorizo in a tube, rather than the regular sausage links? The links worked perfect and tasted perfect. The sauce is amazing. Don't change a thing.
By Calista marie
Portland Oregon
on April 09, 2012
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Fabulous recipe. Family loved it! I used chicken chorizo sausage from Whole Foods Market which is made fresh in house. It was perfect. It is the Mexican style, but I cooked it thru first and then sliced it, put back in the pan and proceeded with the recipe using the pan drippings. This is definately a keeper recipe.
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