- 4
Ingredients
- 4 servings
- 1/2 tablespoon Spanish olive oil
- 8 oz. chorizo, sliced on the diagonal into 1/2-inch slices (I used a whole one from PC, Mild flavour, which is about 9 1/2 oz.)
- 3/4 cup thinly sliced onion
- 1/3 tablespoon minced garlic
- 1/4 cup dry (fino) sherry
- 1/2 tablespoon Spanish paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound peeled and deveined raw medium shrimp (I used raw frozen, which was good but if you could get fresh, that would be good too)
- 2 tablespoons Spanish olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon minced parsley leaves
- Crusty bread, for serving
Preparation
Step 1
* In a large skillet, heat 1/2 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 2 tablespoons of the sherry and cook for 1 minute.
* Add the shrimp, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 3 to 5 minutes.
* Add the remaining 2 tablespoons sherry and 2 tablespoons olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat.
* Serve immediately, in individual casseroles or bowls, with any accumulated cooking juices spooned over the top. Pass the bread at the table.
*NUTRITION:*
* Calories - 325
* Fat - 17.5
* Sat Fat - 4
* Carbs - 6.7
* Fibre - 1
* Protein - 33.1