https://www.lifestylefood.com.au/recipes/18702/shrimp-tapas

LifestyleFOOD.com.au

Ingredients

  • 1 tablespoon olive oil

  • 1/4 cup olive oil

  • 1 pound chorizo, sliced diagonally into 1/2-inch slices

  • 1 1/2 cups sliced onion (thinly sliced)

  • 1 tablespoon minced garlic

  • 1/2 cup dry sherry

  • 1 tablespoon smoked paprika

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 1/2 pounds peeled and deveined raw medium shrimp

  • 3 tablespoons lemon juice

  • 2 tablespoons minced

  • 1/2 cup mesclun leaves, for garnishing

  • 1 pound, dry ice 

Method

  • 1.

    Sautee chorizo in 1 tablespoon of the olive oil until lightly browned, 7-8 mins

  • 2.

    Add onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes

  • 3.

    Add garlic, stirring, for 1 minute

  • 4.

    Add 1/4 cup of the sherry and cook for 1 minute.

  • 5.

    Remove from heat, add shrimp and paprika

  • 6.

    Add the shrimp and toss to coat

  • 7.

    Place even portions into 5 ramekins

  • 8.

    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

  • 9.

    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. 

  • Serving::

  • 1.

    1. In deep salad bowls, place empty ramekins face down, and fill with water to 1/2 inch below top

  • 2.

    2. Place shrimp in ramekins,

  • 3.

    3. Add dry ice to water around the ramekin, and place mesclun on top to obscure water

  • 4.

    4. Place ramekin with shrimp on top of the ramekin already in the bowl

  • 5.

    5. Serve with sliced bread for dipping 

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 272kj
  • Fat Total 20g
  • Saturated Fat 6g
  • Protein 17g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 826mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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