Spanish Shrimp Tapas With Chorizo and Lemon
Spanish Shrimp Tapas with Chorizo and Lemon. Delicious Tapas or appetizer recipe with bold chorizo, lemon, and paprika. Would be great as a main course with Spanish style rice.
- 1 pound 26-30 shrimp
- 1/2 pound fresh ground chorizo
- 1 Tbsp paprika
- 2 medium lemons
- 1/4 tsp baking soda
- 2 Tbsp olive oil
Sprinkle 1/4 tsp of baking soda onto shrimp in a bowl. Stir to combine and place in fridge until ready to use.
Saute chorizo in large pan on medium heat. Break up any large pieces with a wooden spoon. Cook chorizo fully, about 10-15 minutes.
Remove chorizo from pan and set aside. Return same pan to the stove. Add 2 Tablespoons of oil to pan and add shrimp and saute for roughly 6 minutes. Cook shrimp until nice and pink and shrimp are firm to the touch.
Squeeze juice from half a lemon into pan and scrape bottom of pan to remove flavor bits. Add paprika and stir.
Quickly add chorizo back to pan. Stir to combine and it's finished. Serve with lemon wedges.
- The shrimp are excellent on top of some grilled bread. This would work especially well with smaller shrimp. For an entree/main course I would double the recipe and serve with rice.
- No salt is added because of the chorizo. Taste it at the end and adjust if necessary.
Calories: 453kcal | Carbohydrates: 2.8g | Protein: 39.5g | Fat: 30g | Sodium: 670mg