Shrimp & Sausage Tapas

A variation on a classic Spanish tapas, which is traditionally made with Spanish chorizo or Portuguese Chouriço .

Ingredients

  • 1.5 lbs extra large unpeeled shrimp*
  • 1 lb hot Italian sausage
  • 3-4 cloves garlic, minced
  • 3-4 cloves garlic,sliced thinly
  • 6-8 oil cured black olives
  • 1 TB tomato paste
  • 2 TB sherry or gin
  • 1/4 cup white wine
  • 1 lemon
  • Olive Oil
  • crushed red pepper
  • hot paprika
  • smoked paprika
  • 1 TB chopped parsley (optional)

Directions

  1. Start by marinating the shrimp. Wash and drain well, then drizzle generously with olive oil, season with crushed garlic, freshly ground pepper, salt (or Old Bay), red pepper, and paprika. Set aside for at least a few minutes, or refrigerate for a few hours.
  2. While the shrimp marinates, brown the sausage evenly on all sides in a bit of olive oil over medium hot. Remove from pan, slice into 1/2″ thick slices, and return to pan in a single layer, then flip and cook on other side.
  3. While the sausage cooks, pit and chop the olives, grate a teaspoon of lemon zest, and mix with the sliced garlic. Mix the tomato paste with the sherry or gin.
  4. Once the sausage is well browned on all sides, remove from the pan and set aside.
  5. Add a bit more olive to the pan if needed, and sauté the shrimp in a single layer for a couple of minutes until no longer pink. Turn and cook on second side for two more minutes.
  6. Add the browned sausage to the shrimp, along with the garlic mixture. Then drizzle with tomato-sherry sauce.
  7. Deglaze the pan with the white wine, and cook for a couple of minutes until the shrimp is fully cooked and the sauce is slightly reduced.
  8. Remove the shrimp and sausage to a decorative serving bowl, and finish with freshly squeezed lemon juice and a drizzle of the best EVOO, and a sprinkle of chopped fresh parsley.

*I prefer to keep the shrimp with the peel, but you can also peel them first if desired. Frozen shrimp work fine, wash well and defrost first in a bowl of cold water for a few minutes. Then drain well.

 

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