Even I live in the country of Tapas I rarely make them. So I took the opportunity and made some for WTSIM, this month hosted by Andrew.
The idea for the grilled Shrimp and Chorizo Mini-Skewers I’ve got from Natashya of Living the kitchen with puppies, and as I had a glass of olives open I made an olive paste too. All grilled over char for a better taste!
„Did you know that the word tapa means lid. The original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry.“
Grilled Shrimp and Chorizo Mini-Skewers
serves 2
8 shrimp (about 2 pounds), peeled and deveined, tails intact
1 garlic cloves, minced
3 tbs extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small chorizo, cut into 8 pieces
Coarse salt and freshly ground pepper
8 toothpicks
Toss shrimp, garlic, oil, and lemon juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes. Meanwhile, soak 8 toothpicks in water. Thread 1 shrimp and 1 slice chorizo onto each toothpicks. Season with little salt. Grill until shrimp are opaque and chorizo is slightly softened, about 2-3 minutes per side.
Grilled homemade Bread with Olive Paste
serves 2
about 20 pitted black olives, coarsely chopped
2 dried tomatoes, coarsely chopped
1 tsp fresh lemon juice
1 garlic clove
2 tsp olive oil
2 anchovies
Fresh cracked black pepper
small bunch fresh basil, chopped
To make a rough textured olive paste, simply mix all the ingredients together, adding enough olive oil to form a paste.
For a smoother texture, tip all ingredients nto a food processor and process for about 10 seconds. Season to taste if necessary.
Grill bread slices and spread olive paste on top.
¡Que aproveche!
Yummy! I love olive tapenade, I made some last night too!
It all looks so delicious, Zorra, thanks so much for the shout-out!
That olive recipe is exactly what I was looking for!