MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp & Chorizo Tapas
Categories: Pork, Seafood, Vegetables, Citrus, Wine
Yield: 8 servings

1 tb + 1/4 c Spanish olive oil
1 lb Chorizo; sliced on the
- diagonal in 1/2" slices
1 1/2 c Thinly sliced onion
1 tb Minced garlic
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 Minced parsley leaves
Crusty bread; to serve

Recipe courtesy of Emeril Lagasse

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.

RECIPE FROM: https://www.foodnetwork.com

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