Shrimp and Chorizo Tapas
Shrimp and Chorizo Tapas is a dish that epitomizes the convivial spirit of Spanish dining, discovered during an unforgettable journey through Spain's picturesque streets and serene countryside. This palate-pleasing creation features a harmonious mixture of tender raw shrimp and spicy slices of chorizo, paired with crusty bread designed to absorb the blend of flavors released during cooking. The combination of the shrimp's subtle sweetness and the chorizo's robust peppery taste, alongside the textural contrast of the bread, creates a symphony of flavors that is both simple and profound. Inspired by this culinary encounter and driven by a desire to encapsulate the essence of Spanish tapas culture, extensive experimentation led to the perfecting of this recipe. Sharing this Shrimp and Chorizo Tapas recipe embodies not only a celebration of Spanish cuisine but also an invitation to create and enjoy moments of togetherness, evoking the lively Spanish evenings that inspired its creation.
Equipment
- 1 big skillet
Ingredients
- 2 tablespoons parsley leaves
- Crusty bread for serving
- 11/2 pounds raw shrimp
- 3 tablespoons lemon juice
- 1 tablespoon Spanish olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup dry sherry
- 1 tablespoon Spanish paprika
- 11/2 cups onion
- 1 tablespoon garlic
- 1 pound chorizo
Instructions
- 1 tablespoon olive oil, heated in a big skillet or cazuela, simmer the diced chorizo.
- Cook, occasionally stirring, until the onion is caramelized around the outside.
- Cook, constantly stirring, for two minutes after adding the garlic.
- Cook for two minutes after adding 1⁄4 cup of wine.
- Cook for about 5-6 minutes after adding the shrimp, parmesan, 1 teaspoon salt, and 2 teaspoons black pepper.
- Remove the pan from the heat and mix in the existing 1⁄4 cup wine, 1⁄4 cup balsamic vinegar, lime juice, tarragon, and the additional salt and pepper.