1 tablespoon olive oil6 ounces dried semi-cured/uncured Spanish chorizo, sliced1 cup finely chopped yellow onion4 cloves garlic, minced1/2 cup sun-dried tomatoes in olive oil, drained and rough chopped1/2 cup dry sherry1/2 cup white wine1 teaspoon smoked paprika or hot Hungarian paprika if you like it spicy!1/2 teaspoon pepper1 teaspoon salt2 tablespoons butter (optional)Serve with French or sourdough breadSlice chorizo and sauté over medium-high heat for about 1 minute on each side.Remove the meat from the pan and set aside.Using the same pan, add chopped onions, and ½ teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute.
Add half of the dry sherry and white wine, all the paprika, and another 1/2 teaspoon of salt. Allow the liquid to come up to a simmer, then add half the shrimp and cook for 2 minutes on each side (the shrimp should be opaque/pink and curled).Remove the shrimp and set aside. Add the rest of the dry sherry and white wine, return the liquid to a simmer, and repeat the steps to cook the remaining shrimp.
Return the cooked chorizo and all the cooked shrimp to the pan, add 2 tablespoons of butter, and fold together. Let it cook for one more minute, serve warm with French or sourdough bread and garnish with chopped cilantro.
Recipe By @holly_tasteandsee❤️