Have you any Tapas Recipes?!
Answers:
Here u go !.!.!.!.!.!.!. = )
Shrimp and Chorizo Tapas
1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish 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 parsley leaves
Crusty bread, for serving
In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes!. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes!. Add the garlic and cook, stirring, for 1 minute!. Add 1/4 cup of the sherry and cook for 1 minute!. 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!. 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!. Serve immediately, on small plates with any accumulated cooking juices spooned over the top!. Pass the bread at the table!.Www@FoodAQ@Com
Shrimp and Chorizo Tapas
1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish 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 parsley leaves
Crusty bread, for serving
In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes!. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes!. Add the garlic and cook, stirring, for 1 minute!. Add 1/4 cup of the sherry and cook for 1 minute!. 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!. 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!. Serve immediately, on small plates with any accumulated cooking juices spooned over the top!. Pass the bread at the table!.Www@FoodAQ@Com
Got this from Herbsaint Restaurant and Bar in New Orleans!. the food was incredible!. Tasso is Cajun ham, you can substitute regular good quality ham!.
Serves 4 – 6
Shrimp with Green Chile Grits and Tasso Cream Sauce
Serves 4-6
Sauce:
2T+2T Whole Butter
1/2C Diced Onion
1/2C Diced Celery
1/2C Diced Tasso
1T Fresh Chopped Thyme
1 ? t Salt and Black Pepper each
? t Cayenne
? t Paprika
1t Chopped Garlic
4T AP Flour
1 C Shrimp Stock
1C Heavy Cream
Dash of Lemon Juice and Hot Sauce to finish
2# of Large Shrimp( more or less depending whether this is an appetizer or entrée)
Melt 2T of butter in a sauce pan over medium heat, add onion, celery, Tasso, chopped Thyme, cayenne, paprika and garlic and cook until vegetables are soft!.
Add other 2T of butter and melt into pan, then add your flour to blend in with vegetables in the pan!. Then add shrimp stock and reduce by half, add cream and reduce again until a nice thick cream sauce has formed!. Finish with the lemon juice and hot sauce!.
When sauce is done set aside and cook you shrimp in whatever oil or fat you desire of a couple minutes on each side until they are almost all the way cooked and ladle sauce over shrimp and simmer for 5 minutes!.
To serve spoon over warm grits with roasted peppers and cheese mixed in!.
Tip: Whenever making sauce that have some sort of roux in the base always add your liquids in stages so that you don’t make you sauce too thin, the sauce is always easier to thin out than thicken!.
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Serves 4 – 6
Shrimp with Green Chile Grits and Tasso Cream Sauce
Serves 4-6
Sauce:
2T+2T Whole Butter
1/2C Diced Onion
1/2C Diced Celery
1/2C Diced Tasso
1T Fresh Chopped Thyme
1 ? t Salt and Black Pepper each
? t Cayenne
? t Paprika
1t Chopped Garlic
4T AP Flour
1 C Shrimp Stock
1C Heavy Cream
Dash of Lemon Juice and Hot Sauce to finish
2# of Large Shrimp( more or less depending whether this is an appetizer or entrée)
Melt 2T of butter in a sauce pan over medium heat, add onion, celery, Tasso, chopped Thyme, cayenne, paprika and garlic and cook until vegetables are soft!.
Add other 2T of butter and melt into pan, then add your flour to blend in with vegetables in the pan!. Then add shrimp stock and reduce by half, add cream and reduce again until a nice thick cream sauce has formed!. Finish with the lemon juice and hot sauce!.
When sauce is done set aside and cook you shrimp in whatever oil or fat you desire of a couple minutes on each side until they are almost all the way cooked and ladle sauce over shrimp and simmer for 5 minutes!.
To serve spoon over warm grits with roasted peppers and cheese mixed in!.
Tip: Whenever making sauce that have some sort of roux in the base always add your liquids in stages so that you don’t make you sauce too thin, the sauce is always easier to thin out than thicken!.
< Return to Recipe listingsWww@FoodAQ@Com