Saturday, March 05, 2016

Shrimp and chorizo with yellow rice

This was originally an Emeril Lagasse recipe for a shrimp and chorizo tapa, but I changed it to serve it as a main course. I served this with a salad as the first course and poached fruits with vanilla ice cream for dessert--an easy, and elegant dinner for company.

Serves 4

INGREDIENTS

  • 1 tablespoon plus 1-2 tbl Spanish olive oil
  • 1/2 pound dry Spanish chorizo, cut on the diagonal into 1/2-inch-thick slices (I like the Palacios brand from Amazon, but Goya will do)
  • 1 1/2 cups thinly sliced onions
  • 1 red/yellow/orange bell pepper, sliced
  • 1 tablespoon minced garlic
  • 2 Roma tomatoes, chopped
  • 1/2 cup dry (fino) sherry
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon Spanish paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced fresh parsley

  • Place a large skillet over medium-high heat, and add the 1 tablespoon olive oil. When it is hot, add the sliced chorizo and sauté, turning as necessary, until it begins to brown around the edges on both sides, 4 to 6 minutes. Add the onions and peppers and cook, stirring occasionally, until caramelized around the edges and softened, 4 to 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/2 the paprika and stir. Add the tomatoes and cook for 1 minutes. Add 1/4 cup of the sherry and cook for 1 minute.  Can be prepared in advance to this point.

  • Add the shrimp, paprika, the remaining 1/4 cup sherry, salt, and pepper and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Add the remaining 2 tbl olive oil, and the lemon juice and parsley; stir to combine. When heated through, remove from the heat.

  • Serve immediately on a bed of yellow rice.

    Yellow rice

    1 tbl olive oil

    1/2 onion, diced 

    1 cup arborio rice

    2 cups chicken stock (low sodium)

    Big pinch saffron

    1/2 tsp Salt

    pepper

    Heat the chicken stock with the saffron and let stand. Saute the onion in the olive oil in a saucepan.  Add the rice and saute til it turns opaque.  ( can be done ahead to this point, reheat if cold) Add the stock, salt, and pepper to the rice. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Turn off heat and let stand, covered, 5-10 minutes more. Serve immediately.