Best 5 Shrimp Tapas Recipes

SHRIMP AND CHORIZO TAPAS

Steps:

• 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.

SHRIMP AND CHORIZO TAPAS BY EMERIL

Steps:

• 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.

SPANISH TAPAS - AVOCADO PUREE AND SHRIMP COCKTAIL

Steps:

• Season shrimp with salt and pepper and the bodies and fry briefly in oil, set aside.
• Peel avocados, remove the pits and crush/mush with green onion, garlic, olive oil and cream to form a velvety smooth purée using a hand blender Season to taste.
• Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of shrimp and avocado purée.
• Refrigerate until serving.

SHRIMP AND POTATO TAPAS WW CORE POINTS

Steps:

• Combine the potatoes and enough water to cover in a large saucepan bring to a boil. Cook until fork tender about 7 minute Drain and let cool 5 minutes.
• Heat oil in large nonstick skillet over medium high heat. Add the potatoes and cook shaking eh pan occasionally until browned and crisp about 5 minutes.
• Add the shrimp and garlic cook stirring frequently until shrimp are opaque in the center about 2 minutes. Stir in vinegar and pepper and salt.

SHRIMP TAPAS

Steps:

• Diced the shrimp into small pieces. Place in a large glass serving dish. Add the cucumber and onion. Allow to rest while preparing the dressing. Place the lime juice, salt and chilies in a blender. Blend on high for 1 minute, or until there are no large, visible pieces of chilies remaining. Pour the dressing over the shrimp. Toss thoroughly. Allow to sit, chilled if desired, for 20 minutes before serving. To serve, place 1 tablespoon of the shrimp on a cornchip round and put it on a platter. I like to decorate each piece with a little sprig of fresh cilantro.