Spanish Shrimp With Chorizo: A Tapas Bar Memory

The scent of smoky paprika and sizzling chorizo still transports me back to a tiny tapas bar in Seville. Sunlight streamed through the doorway as I jostled for a spot at the counter, the air thick with lively chatter and the clinking of glasses. A small earthenware dish arrived, piled high with glistening shrimp bathed in a vibrant, fragrant sauce. The first bite was pure magic – the sweetness of the shrimp, the spicy kick of the chorizo, all soaked up with crusty bread. It was a moment I knew I had to capture and bring home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: None Specified

Ingredients

• 6 ounces chorizo sausages
• 6 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 1 large shallot, thinly sliced
• 2 tablespoons parsley, chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika (or hot paprika, to your preference)
• Salt and pepper
• 2 lbs medium shrimp, shelled and deveined
• 4 tablespoons brandy (or cognac)
• Lemon wedge for garnish

Equipment Needed

• Small saucepan
• Large saute pan
• Bowl

Instructions

1. Begin by preparing the chorizo. Place the chorizo in a small pan. Cover it with water and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook for 2 minutes. This step helps to release some of the excess fat from the chorizo and mellows its intense flavor.
2. Drain the water from the cooked chorizos. Allow them to cool slightly, then cut them into 1/4 inch slices, slicing at a bit of an angle for visual appeal.
3. In a bowl, prepare the flavorful butter mixture. Combine the softened butter, thinly sliced shallots, chopped parsley, smoked paprika, and sweet (or hot) paprika. Add salt and pepper to taste. Mix well until all ingredients are thoroughly incorporated. Set this mixture aside. It will add a lovely richness to the final dish.
4. Heat the olive oil in a large saute pan over medium heat. Add the sliced chorizo and fry on both sides until slightly crisp and browned, about 2 minutes per side. The rendered chorizo fat will infuse the oil with a delicious flavor.
5. Increase the heat to high. Add the shrimp to the pan, spreading them in a single layer if possible. Cook the shrimp until they start to turn pink, but are not thoroughly cooked, approximately 2-3 minutes. Be careful not to overcook the shrimp, as they will continue to cook in the next steps.
6. Remove the pan from the stove. Carefully add the brandy (or cognac) to the pan. The alcohol will deglaze the pan and add a wonderful depth of flavor.
7. Place the pan back on the stove over high heat. Cook until the alcohol evaporates, about 1 minute. This will leave behind the delicious aromatics of the brandy.
8. Add the butter mixture to the pan. Cook, stirring constantly, until the butter is completely melted and the shrimp are fully cooked and heated through. The sauce should be rich, fragrant, and slightly thickened.
9. Serve the shrimp immediately. Garnish with a lemon wedge.

Expert Tips & Tricks

• Chorizo Choice: Opt for Spanish chorizo, either sweet or spicy, for the most authentic flavor. If you can’t find Spanish chorizo, Mexican chorizo can be used as a substitute, but be aware that it’s typically uncooked and needs to be thoroughly cooked before adding the shrimp.
• Shrimp Prep: Ensure your shrimp are thoroughly deveined. A quick rinse in cold water after deveining helps remove any lingering grit.
• Spice Level: Adjust the amount of paprika to suit your taste. Start with a smaller amount and add more as needed to achieve your desired level of spiciness.
• Don’t Overcook the Shrimp: Overcooked shrimp are rubbery and unpleasant. Cook them just until they turn pink and opaque.
• Shallot Substitute: If shallots aren’t available, you can use a small yellow onion, finely chopped.
• Make Ahead: The butter mixture can be prepared a day in advance and stored in the refrigerator. Let it soften slightly before adding it to the pan.

Serving & Storage Suggestions

Serve the Spanish Shrimp with Chorizo immediately while it’s hot and the sauce is at its best. It’s delicious served over hot cooked rice, such as Spanish rice or plain white rice. Alternatively, serve it in a bowl with plenty of crusty bread for dipping into the flavorful sauce, just like they do in tapas bars in Spain.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan over low heat until heated through. Avoid microwaving, as this can make the shrimp tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	15g	75%
Cholesterol	300mg	100%
Sodium	800mg	33%
Total Carbohydrate	4g	1%
Dietary Fiber	0.5g	2%
Sugars	1g	0%
Protein	35g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the butter mixture for an extra kick of heat.
• Wine Addition: Substitute the brandy with dry sherry or white wine for a different flavor profile.
• Vegetable Boost: Add some diced bell peppers (red or yellow) to the pan along with the shallots for added color and nutrients.
• Seafood Medley: Include other types of seafood, such as scallops or mussels, along with the shrimp.
• Creamy Sauce: Stir in a tablespoon or two of heavy cream or crème fraîche at the end for an even richer and creamier sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking and pat them dry to remove any excess moisture.

Q: What type of chorizo is best for this dish?
A: Spanish chorizo is the most authentic choice. You can use either sweet or spicy chorizo, depending on your preference.

Q: Can I make this dish ahead of time?
A: It’s best to serve this dish immediately, as the shrimp can become tough if reheated. However, you can prepare the butter mixture ahead of time and store it in the refrigerator.

Q: What if I don’t have brandy or cognac?
A: You can substitute the brandy with dry sherry or white wine. Alternatively, you can omit it altogether, but it does add a lovely depth of flavor.

Q: How do I know when the shrimp are cooked through?
A: The shrimp are cooked when they turn pink and opaque. Be careful not to overcook them, as they will become rubbery.

Final Thoughts

This Spanish Shrimp with Chorizo recipe is a delightful way to bring the vibrant flavors of Spain to your own kitchen. Whether you serve it as a tapas-style appetizer or a complete meal, it’s sure to impress your family and friends. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your feedback. Pair it with a crisp Albariño wine for a truly authentic Spanish experience. ¡Buen provecho!