MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp & Chorizo Tapas
 Categories: Pork, Seafood, Vegetables, Citrus, Wine
      Yield: 8 servings
 
    1/4 c  Spanish olive oil; +1 tb
      1 lb Chorizo; sliced on the
           - diagonal in 1/2" slices
  1 1/2 c  Onion; thinly sliced
      1 tb Garlic; minced
    1/2 c  Dry (fino) sherry
      1 tb Spanish paprika
      2 ts Salt
      1 ts Fresh ground black pepper
  1 1/2 lb Peeled, deveined raw (u-40)
           - shrimp
      3 tb Lemon juice
      2 tb Parsley leaves; minced
           Crusty bread; to serve
  
  In a large skillet or cazuela, heat 1 tb 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 ts salt, and 1/2 ts 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.
 
  Recipe courtesy of Emeril Lagasse
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
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