Shrimp and Chorizo Tapas #SundaySupper

Shrimp and Chorizo Tapas

It’s time for another Sunday Supper!! Is it just me, or does it feel like I *just* posted last week’s SS recipe? What a week!

Anyways, our theme this week is Tapas Party, which makes me all kinds of happy, seeing as visiting Spain is quite high on my bucket list. I haven’t gotten myself over there quite yet, but I very much hope to within another year or two.

link of Spanish chorizo

I’m dying to stroll into a Barcelona tapas bar and encounter bartenders and servers who speak not a word of English (and I do not speak any Spanish, mind you) and just let them bring me small plate after small plate of tapas and sangria. I imagine noshing and sipping the night away with my significant other, basking in the romance of being in a foreign land, and then of course returning to a lovely hotel to sleep that deep sleep that magically cures jet lag. I love the flavors of Spain, and have yet to hear of a tapas type dish that doesn’t sound appealing.

Shrimp and Chorizo Tapas

I kept it simple for today. We all know Spaniards love their shrimp, as well as their chorizo, so when I found a recipe that was basically just sautéed shrimp and chorizo, with some onion,  a lot of garlic, and some smoked paprika, I jumped at it. As expected, it’s simple, clean, wonderfully fatty, and delicious.

shrimp and chorizo tapas

Now, usually when I post a recipe calling for chorizo, I will caution you to use Mexican chorizo. I explain that’s the raw kind in the refrigerated meat case or butcher counter, and then I say don’t use the cured Spanish kind. Well, guess what? Today you must use the Spanish chorizo! Today I am telling you, do not get the raw Mexican stuff from the meat case; you must get the cured, firm Spanish kind of chorizo. You’ll probably find it near the deli, and as you saw from the picture, it’s a U-shaped cured sausage usually with a rope attaching its ends together. You can peel the casing away if the casing wants to cooperate and is easy to peel off. But if it’s being all stubborn, I say let it and leave it on there. It’s not going to hurt anything.

Shrimp and Chorizo Tapas

Enjoy this one, guys! Pour some wine or sangria, serve it on a tiny little plate and pretend you’re in Barcelona or Madrid!

{One year ago: Cotija Rice}

Source: slightly adapted from 20-40-60: Fresh Food Fast by Emeril Lagasse

Ingredients:
1 tbs plus ¼ cup olive oil
1 lb. firm, cured Spanish chorizo, cut into ½-inch slices on the diagonal
1 medium onion, chopped
1 tbs minced garlic
½ dry white wine or sherry
1 ½ lbs. medium to large shrimp, peeled and deveined
1 tbs smoked Spanish paprika
1 tsp kosher salt
½ tsp black pepper
3 tbs freshly squeezed lemon juice
2 tbs minced fresh parsley
Sliced baguette, for serving

Directions:
Place a large cast-iron skillet over medium-high heat. Add the 1 tbs olive oil, then the chorizo slices. Sauté, turning as necessary, until they start to brown and crisp at the edges, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. I found you really need to time the onions, because the chorizo fat turns the oil a delicious orange-red color, which does make it hard to tell by sight when the onions are cooked.
Add the garlic and cook 30 seconds. Add ¼ cup of the wine or sherry and cook 1 minute.
Add the shrimp, paprika, salt, and black pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Again, the shrimp will turn that lovely orange-red color from the chorizo fat, so you can’t really tell when they’re done by sight. Tap them with your finger or the back of your cooking spoon to determine doneness – they should be firm and springy, not mushy.
Now add the remaining ¼ cup wine or sherry, the remaining ¼ cup olive oil, lemon juice, and parsley. Stir to combine. Remove from the heat.
Serve immediately on small plates, with the accumulated cooking juices poured over top. Pass the bread at the table, and may I just say that dunking the bread into the pan juices is one of the best things you’ll do all year.

Be sure to check out the rest of the fabulous Sunday Supper team!

Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

56 Responses to Shrimp and Chorizo Tapas #SundaySupper

  1. Pingback: Herb and Citrus Marinated Olives | Magnolia Days

  2. Pingback: Roasted Bone Marrow with Citrus Salad #SundaySupper - The Girl in the Little Red Kitchen

  3. Pingback: Tortillita de Camarones (Shrimp Cakes) Tapas #SundaySupperCindy's Recipes and Writings

  4. Pingback: Goan Beef Croquettes

  5. Pingback: Black-Eyed Pea Cowboy Caviar — Shockingly Delicious

  6. Pingback: Blueberry and Lemon Yogurt Quesada for a Tapas #SundaySupper - In The Kitchen With KP : In The Kitchen With KP

  7. Yum!!! I love, love, love it!! What a great combo of flavors! You gave me such a great idea!!! Thank you so much for sharing!

  8. Swoon…I love this and must make it ASAP now that it’s nearly shrimp season here in Texas!!!

    • Texan New Yorker

      Oh, gulf shrimp… I’m a tad jealous, lol! This would be so outstanding with gulf shrimp, too. Thanks Wendy!

  9. Pingback: Patatas Bravas for #SundaySupper | Supper for a Steal

  10. Pingback: Roast Onions w/Gorgonzola + Pine Nuts #SundaySupper - Healthy. Delicious.

  11. What a lovely little plate. I LOVE chorizo!

  12. Pingback: Croquetas de Pollo- Chicken Croquettes #SundaySupper

  13. Oh I could eat this all day!! We had our share of shrimp and chorizo in Spain..yum!

  14. Pingback: Vegan Agave Truffle Recipe | Killer Bunnies, Inc

  15. Pingback: Best Wines To Pair With Tapas #SundaySupper - ENOFYLZ Wine Blog

  16. Pingback: Artichoke Heart and Manchego Cheese Spread | The Wimpy Vegetarian

  17. Yum, yum- what a delicious taste of Spain! The only thing missing is Sherry. A fabulous copa of ultra chilled Fino woukd be peeeeerfect with this!!!!!!

    • Texan New Yorker

      Yeah, I would agree with you; it was one of those things where I could have sworn I had some sherry, then went to find it as I was starting to cook and realized that no, I didn’t have any. D’oh! Chardonnay had to step up to the plate.

      Thanks Annie!

  18. Aaand I’m hungry :-)

  19. *licking screen* My oh my these are #droolworthy. I am #pinning these for later. YUM!

  20. I opt for long layovers in Madrid just to go pig out on tapas. Shrimp a zillion ways is a must.

  21. LOVE chorizo so I know this is a must make dish in my future. Looks incredible!

  22. Two of my favorites shrimp and chorizo. Yes please!

  23. Pingback: Gambas al Ajillo

  24. Yummy chorizooooooooooo! <3 Love this dish!!! Thanks for sharing!

  25. Pingback: Giardiniera Salad #SundaySupper

  26. Perfect selection for SS Tapas. I really need to make an effort to search out Spanish chorizo. Seems all I can find is Mexican.

    • Texan New Yorker

      Thanks! Since Spanish chorizo is cured and not temperature sensitive, you could probably order some online if you keep striking out at your local markets.

  27. Such an intriguing dish. Again I wished we could get the Spanish chorizo here and I don’t think so I could make it with the ultra spicy local chorizo version. Will have to wait. Thanks for sharing! =)

  28. Pingback: Chorizo and Spicy Sweet Potato Tapas #SundaySupper

  29. Your dish looks fabulous. And chorizo and shrimp is such a great combo. Thank for sharing!

  30. This recipe just screams Spain…such wonderful, classic flavors! How scrumptious!

  31. Pingback: Herb Roasted Almonds #SundaySupper » Curious Cuisiniere

  32. Love Chorizo and Shrimp and your Tapas recipe looks fantastic!!

  33. Shrimp and sausage is such an awesome combination!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>