Shrimp And Chorizo Tapas By Emeril Recipes
SHRIMP AND CHORIZO TAPAS
Provided by Food Network
Categories appetizer
Time 43m
Yield 6 to 8 appetizer servings
Number Of Ingredients 12
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
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
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
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
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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