Chorizo and Shrimp with Palo Cortado

Cooking with Sherry is made easier by a keen British Web site called Ten Star Tapas. The site is loaded with just about everything you’d ever want to know about Spain’s star fortified wine.. Best of all, you’ll find a plethora of recipes from top chefs in the United Kingdom and Europe. The following recipe is adapted from one by Angela Hartnett, a trail-blazing English chef at The Connaught in London.


Pair this easy dish with the same Palo Cortado used in the recipe; recommended Palo Cortados include Lustau Peninsula and Sanchez Romate Regente Reservas.

  • 2 tablespoons olive oil
  • 2 large shallots, finely sliced
  • 1 pound Spanish chorizo, sliced into 1/3-inch rounds
  • 1 ¼ cups dry red wine
  • ¼ cup Palo Cortado sherry
  • 4 bay leaves
  • 8 sprigs fresh thyme
  • 2 tablespoons chili oil
  • 16 large shrimp, peeled and deveined
  • 8 skewers, for serving
  • 1 loaf crusty bread, for serving
  • Flat-leaf parsley, chopped, for garnish

In a large skillet, heat the olive oil over medium-high heat until it ripples. Add the shallots and cook, stirring, until tender and translucent, about 5 minutes. With a slotted spoon, remove the shallots from the pan; set aside. Add the chorizo to the skillet and sauté, stirring, until lightly browned. Add the red wine, sherry, bay leaves, thyme, and reserved shallots. Simmer until the wine is reduced in volume and slightly thickened, about 5 minutes. Remove the pan from the heat and cover loosely with foil to keep warm.

In another large skillet, heat the chili oil until hot. Add the shrimp in one layer and sauté quickly, stirring, until pink and firm. Do not overcook.

Thread the shrimp and chorizo slices onto the skewers, alternating them and allowing 2 shrimp per skewer. Arrange the skewers on a serving platter. Slice the bread and arrange on another serving platter.

Remove the bay leaves and thyme sprigs from the sauce, drizzle the sauce over the skewers, and garnish with the parsley. Serve at once, with the bread as an accompaniment.

Published on December 18, 2009