Best 2 Shrimp And Chorizo Tapas Recipes

Are you craving a delectable culinary journey that tantalizes your taste buds and transports you to the vibrant streets of Spain? Look no further than the exquisite dish of "shrimp and chorizo tapas." This delectable dish captures the essence of Spanish cuisine, where the smoky flavors of chorizo sausage harmoniously intertwine with the succulent and briny taste of shrimp. It's a perfect appetizer or snack that showcases the vibrant flavors of Spain. Get ready to embark on a culinary adventure as we explore the best recipes for cooking "shrimp and chorizo tapas." From traditional Spanish recipes to modern variations, we'll guide you through the steps to create this tantalizing dish that will leave you and your guests craving for more.

Let's cook with our recipes!

SHRIMP AND CHORIZO TAPAS

Shrimp and Chorizo Tapas image

Provided by Food Network

Categories appetizer

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.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your shrimp and chorizo tapas will taste.
Choose the right type of shrimp: Medium or large shrimp are best for this dish. Avoid using small shrimp, as they can be difficult to eat.
Cook the shrimp properly: Shrimp should be cooked until they are pink and opaque. Overcooked shrimp will be tough and chewy.
Use a good quality chorizo: Spanish chorizo is the best type of chorizo to use in this dish. It has a smoky, spicy flavor that pairs well with the shrimp.
Don't overcrowd the pan: When cooking the shrimp and chorizo, don't overcrowd the pan. This will prevent them from cooking evenly.
Serve immediately: Shrimp and chorizo tapas are best served immediately after they are cooked. This will ensure that they are crispy and flavorful.

Conclusion:

Shrimp and chorizo tapas are a delicious and easy-to-make appetizer. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you're looking for a tasty and impressive appetizer, give shrimp and chorizo tapas a try.