Spanish Tapas-Style Shrimp and Chorizo

Spanish Tapas-Style Shrimp and Chorizo

Spanish Tapas-Style Shrimp and Chorizo
Serve with brown rice and sautéed green beans-One day I will get to Spain, but in the meantime I can recreate some of my favorite tapas recipes that I love from local tapas restaurants. Shrimp and chorizo is one of them and my adaptation has become a family favorite, especially enjoyed outdoors on our patio on a balmy summer evening.
    Servings
    4-5people
    Cook Time
    45minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4-5people
    Cook Time
    45minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup instant brown rice
    • 1 1/2tablespoon olive oil, preferably Spanish, divided
    • 1pound Spanish chorizo sausage, cut in half lengthwise and cut into slices on the diagonal
    • 1 onion, cut in half and thinly sliced
    • 6 garlic cloves, chopped, divided
    • 1/2cup dry sherry, divided
    • 1pound peeled and deveined medium shrimp
    • 2teaspoon Spanish paprika or paprika
    • Juice of ½ lemon
    • 1/2teaspoon sea salt
    • 1/2teaspoon ground black pepper
    • 4tablespoons fresh parsley, chopped (2 tablespoons optional for green beans)
    • 1 small onion, chopped
    • 1 1/2pound green beans, trimmed
    • 1 large tomatoes, coarsely chopped
    • 1teaspoon lemon zest
    Instructions
    1. Combine rice and 1 ¾ cup of water in a saucepan, and cook according to package directions. Set aside and keep warm.
    2. Heat 1 tablespoon oil in a large sauté pan over medium high heat. Add in the chorizo slices and brown until edges are crispy, about 5 minutes. Stir in the onion and 4 chopped garlic cloves and continue to sauté until the onions are translucent and soft, about 3-4 minutes (careful to not let the garlic burn). Pour in ¼ cup sherry, scraping the browned bits from the bottom of the pan. Stir in the shrimp, remaining ¼ cup dry sherry, and the following 4 ingredients (paprika through black pepper), cook, stirring occasionally. Fold in 2 tablespoons chopped parsley and immediately serve with hot cooked rice and sautéed green beans.
    3. To make the green beans: heat ½ tablespoon oil in a skillet over medium-high heat and add the onion and 2 chopped garlic cloves sautéing for 3-4 minutes until onions are translucent. Add in the green beans and tomatoes, stirring to combine all the ingredients. Continue to cook for 4-5 minute until the green beans are bright green and slightly crisp. Stir in the lemon zest and season with salt and pepper. Sprinkle with 2 tablespoons fresh chopped parsley, if using, just prior to serving.
    Recipe Notes

    *If you do not care for instant brown rice, prepare regular brown rice at the very beginning as it takes 40 minutes to cook. You can also make white rice which only takes 20 minutes to cook.

    This recipe is perfect as one of the key tapas dishes if you want to throw a tapas party. Just eliminate the rice and serve with crusty baguette slices instead. The green beans can be one of the tapas as well. Sangria or Rioja optional!

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