I made this dish a few days ago. Even though it’s meant to be served as tapas, I made enough to make it as a dinner entrée for myself. The recipe is from Emeril Lagasse, which of course will be fatty and spicy! I can’t resist…
Based on reviews and what I had in my pantry, I made some changes in parentheses. I would suggest using Spanish chorizo if you can find it. I had Mexican chorizo and it wasn’t as spicy as I would like, but it’s all about preference.
- 1 tablespoon, plus 1/4 cup Spanish olive oil (regular olive oil is fine. I also don’t think you need that much olive oil, kind of unnecessary.)
- 1 lb chorizo, sliced (preferably Spanish chorizo)
- 1 1/2 cups thinly sliced onion
- 1 tablespoon minced garlic
- 1/2 cup dry (fino) sherry
- 1 tablespoon Spanish paprika (I used regular paprika)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 pounds peeled and deveined raw medium shrimp
- 3 tablespoons lemon juice
- 2 tablespoons minced parsley leaves
In a large skillet, heat 1 tablespoon of the 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 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.