Slow-Cooker Spanish Garlic Shrimp and Chorizo Tapas Tips, FAQ & printable recipe

Tips for success

To add a subtle heat to the dish, include a pinch of red chili flakes with the other seasonings. This provides a gentle warmth that complements the smoky chorizo without overpowering the delicate flavor of the shrimp.

Adjust the quantity of chili flakes according to personal preference, keeping in mind that the heat will intensify slightly during the slow-cooking process.

The crusty ciabatta is an essential component of this dish, as it serves to soak up the garlic-infused oil. Toast the slices lightly before serving to provide a firm texture that can handle the weight of the shrimp and the oil.

If ciabatta is unavailable, any rustic sourdough or French bread will work equally well for capturing the flavorful sauce.

Variations

• Lemon Garlic Shrimp: Add two tablespoons of fresh lemon juice and one teaspoon of lemon zest during the last ten minutes of cooking to brighten the flavor profile and add a refreshing citrus note.
• Spicy Chorizo Twist: Use a hot Spanish chorizo instead of mild to add a significant kick of heat to the oil, which balances perfectly with the sweetness of the royal red shrimp.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat gently in a small saucepan over low heat until the shrimp are warmed through, being careful not to boil, as this will overcook the shellfish.

Store any leftovers in an airtight container in the refrigerator for up to two days. Because the shrimp are cooked in oil, they will remain tender, but avoid reheating them multiple times as the texture of the shellfish will degrade.

Ensure the leftovers are cooled completely before sealing and refrigerating to maintain food safety standards.

This dish is best prepared fresh for immediate serving to ensure the shrimp remain at their peak texture.

However, you can measure and prepare the garlic and chorizo in advance, storing them in the refrigerator until you are ready to assemble the dish. Simply combine all ingredients in the slow cooker insert when it is time to start the cooking process.

Serving ideas

Serve this dish directly in the clay cazuela to keep the oil warm for as long as possible. Place the dish in the center of the table with a basket of warm, crusty bread nearby. Provide small forks or toothpicks for guests to easily pick up the shrimp and chorizo pieces before dipping their bread into the remaining oil.

Consider pairing this tapas dish with a crisp, chilled white wine to balance the richness of the garlic oil. The acidity of the wine will cut through the fat and enhance the flavors of the shrimp. Keep additional fresh parsley on hand to garnish the dish right before it reaches the table to ensure a bright, fresh appearance.

Frequently asked questions

Recipe card

Slow-Cooker Spanish Garlic Shrimp and Chorizo Tapas

Prep 10 minCook 1 h 30 minTotal 1 h 40 minServes 4

Ingredients

• 1 cup extra-virgin olive oil
• 12 garlic cloves, sliced
• 2 lb peeled royal red shrimp
• 1 cup diced chorizo
• 1 tbsp smoked paprika
• 1/4 cup dry sherry
• 2 tbsp chopped parsley, for serving
• 1 loaf crusty ciabatta, for serving

Instructions

1. Add the extra-virgin olive oil, sliced garlic, peeled shrimp, diced chorizo, smoked paprika, and dry sherry into the ceramic slow cooker insert. Stir gently to ensure everything is evenly coated in the oil and spices.
2. Cover the slow cooker with the lid and cook on high for ninety minutes. The garlic should turn golden and the oil should be bubbling gently with the shrimp and chorizo. Ensure the shrimp reaches an internal temperature of at least 145°F (63°C) and the chorizo reaches at least 160°F (71°C).
3. Scoop the shrimp and chorizo mixture into a warm clay cazuela dish. Garnish the top with freshly chopped parsley and serve immediately alongside warm crusty ciabatta for dipping into the flavorful garlic oil.

Contains: crustaceans, sulfites

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

6.2 g

Fat

32.4 g

Fiber

0.5 g

Sugar

1.2 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.