Chorizo and Shrimp Cazuela
This elegant Spanish dish combines tender shrimp with smoky chorizo in a rich, wine-infused sauce. Perfect for impressing guests at a dinner party or enjoying a special meal at home, this cazuela brings authentic flavors of Spain to your table in under an hour.
Recipe Details
- Difficulty: Intermediate
- Servings: 6 to 8 appetizers
- Total Time: 43 minutes
- Preparation Time: 20 minutes
- Cooking Time: 23 minutes
Nutritional Information
Per serving (assuming 8 servings): 390 calories, 24 g total fat, 9 g saturated fat, 9 g carbohydrates, 1 g dietary fiber, 2 g sugar, 32 g protein, 187 mg cholesterol, 842 mg sodium
Ingredients
- 1 tablespoon plus 1/4 cup Spanish olive oil
- 1 pound chorizo, cut diagonally into 1/2-inch thick slices
- 1 1/2 cups thinly sliced onion
- 1 tablespoon finely chopped garlic
- 1/2 cup dry fino sherry
- 1 tablespoon Spanish smoked paprika
- 2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- 1 1/2 pounds raw medium shrimp, peeled and deveined
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley leaves
- Crusty bread, to accompany
Instructions
- Warm 1 tablespoon of olive oil in a large skillet or cazuela over medium heat. Add the chorizo slices and cook until they start to brown on the edges, about 7 to 8 minutes. Add the onion and stir occasionally, cooking until the edges are caramelized and the onions have softened, about 4 to 6 minutes. Stir in the garlic and saut for 1 minute.
- Pour in 1/4 cup of the sherry and let it cook for a minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, then cook with occasional stirring until the shrimp turn pink and are fully cooked, roughly 4 to 5 minutes.
- Add the remaining 1/4 cup of sherry, 1/4 cup olive oil, lemon juice, parsley, and the remaining salt and pepper. Stir everything together well, then remove the pan from the heat.
- Serve immediately on small plates, pouring some of the cooking juices over the shrimp and chorizo. Offer crusty bread at the table to accompany the dish.
Recipe adapted from Emeril Lagasse
