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Smokey Catalan Chorizo and Shrimp Tapas

Ingredients:

2 Tbsp olive oil
5-6 oz. dry cured chorizo, diced into ¼” pieces
½ cup chopped onions
1 tsp. smoked paprika
¼ cup sherry
1/3 lb. shrimp, shelled and deveined and cut into ½ inch pieces
salt and pepper to taste
1 tsp. smoked paprika
1 package (15 count) Athens Mini Fillo Shells
4 oz. Manchego cheese, shredded

Instructions:

Preheat oven to 350 degrees Fahrenheit

In a medium sauté pan, heat 1 Tbsp. olive oil over medium-high heat, and sauté chorizo until lightly browned. Remove to drain on a paper towel. Add remaining 1 Tbsp. olive oil to same skilled and sauté onions until lightly browned and beginning to caramelize. Add smoked paprika and sauté until fragrant, about one to two minutes. Add sherry and sauté until thickened. Add shrimp, salt and pepper and sauté until shrimp are just cooked through, about 3 minutes.

Remove from heat. Place a rounded Tbsp of mixture into each Athens Mini Fillo Shell and transfer to a baking sheet. Top each fillo shell with shredded cheese and place in oven for about 8 minutes.

Remove and serve.

Makes 15 appetizers.

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