Shrimp And Chorizo Tapas By Emeril Food

SHRIMP AND CHORIZO TAPAS

Shrimp and Chorizo Tapas image

Provided by Food Network

Time 43m

Yield 6 to 8 appetizer servings

Number Of Ingredients 12

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

Steps:

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.

SHRIMP AND CHORIZO TAPAS BY EMERIL

Shrimp and Chorizo Tapas by Emeril image

Make and share this Shrimp and Chorizo Tapas by Emeril recipe from Food.com.

Provided by redsoxgirl09

Categories < 60 Mins

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon Spanish olive oil
1/4 cup Spanish olive oil
1 lb chorizo sausage, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onions
1 tablespoon minced garlic
1/2 cup dry sherry (fino)
1 tablespoon spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 lbs peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley, leaves
crusty bread, for serving

Steps:

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.

SHRIMP AND CHORIZO IN ADOBO

Shrimp and Chorizo in Adobo image

This recipe was demonstrated and served at the 2010 Pensacola Seafood Festival. It is from Brain Cullerton of Dharma Blue. It doesn't take very long and is great tasting! Cooking time does not include the time to prepare the rice you serve this over.

Provided by breezermom

Categories Spicy

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons soy sauce
1 cup white vinegar
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon chili pepper
2 tablespoons lime juice
4 tablespoons orange juice
4 -6 tablespoons sugar (start with the smaller amount and adjust to your taste)
1/2 lb shrimp (10-15 count)
4 ounces chorizo sausage, sliced
4 tablespoons canola oil
6 tablespoons cornstarch
2 tablespoons yellow onions, chopped
fresh cilantro, chopped
roma tomato, sliced
rice (to serve over)

Steps:

For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.

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