Grilled Shrimp And Chorizo Recipes

SHRIMP AND CHORIZO TAPAS

Steps:

• In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

SHRIMP AND CHORIZO MIXED GRILL

Steps:

• Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
• Make the Sour Cream Sauce
• Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
• Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
• Make the Dressing
• Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
• Grill and Assemble
• Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
• Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.
• Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10-15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.
• Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don't fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5-7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.
• Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5-7 minutes. Transfer to platter with sausage.
• Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.
• Serve with lime wedges and sour cream sauce alongside.

GRILLED CHORIZO AND SHRIMP PAELLA

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Steps:

• Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes. Meanwhile, soak 8 wooden skewers in water.
• Preheat grill to medium-high. Thread 3 shrimp and 2 slices chorizo onto each skewer, alternating pieces. Season with salt. Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
• Arrange avocados on a platter. Squeeze lime wedges over avocados, and season with salt and pepper. Serve with shrimp-and-chorizo skewers.

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Steps:

• Soak 8 wooden skewers in water to prepare them for the grill.
• Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover and marinate in the refrigerator for 30 minutes, turning occasionally.
• Preheat grill to medium-high. Thread 3 shrimp and 2 slices of chorizo onto each skewer, alternating pieces. Season with salt.
• Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
• Arrange avocados on a platter. Squeeze lime wedges over avocados and season with salt and pepper. Serve with shrimp and chorizo skewers.

GRILLED SHRIMP AND CHORIZO SKEWERS

Steps:

• Preheat grill or grill pan over medium high heat.
• Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
• Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
• Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
• Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
• Garnish with reserved parsley, cilantro and garlic mixture.

ONE PAN SPANISH CHORIZO & SHRIMP

Steps:

• Place the shelled shrimp in a bowl, season with the salt, pepper and paprika and toss to ensure they are all evenly coated in the spices.
• Heat the oil in a pan on medium high heat. Add in the shrimp and sear for 2 minutes per side until pink. Remove the cooked shrimp from the pan and set aside on a plate.
• Add the chopped chorizo to the pan and cook for 4-5 minutes until the chorizo slices are golden and slightly crispy. Add the diced onion and garlic to the pan and cook for another 2 minutes until the onion begins to soften.
• Add the chicken stock, cherry tomatoes, canned tomatoes and paprika to the pan and cook for another 5 minutes until the tomatoes begin to soften and the sauce has thickened.
• Return the cooked shrimp to the pan and stir to coat them in the sauce. Leave to cook for another minute until the shrimp are warmed through. Remove the pan from the heat and garnish with chopped parsley and lemon wedges before serving.

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE

Steps:

• Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
• Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
• Prepare the chimichurri dipping sauce:
• Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
• Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
• Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.

GRILLED SHRIMP AND CHORIZO SKEWERS WITH PIQUILLO GAZPACHO

Steps:

• Preheat grill or grill pan over medium high heat.
• Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle on extra-virgin olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
• Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest. Add 1/2 palm full of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho.
• Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth.
• Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking. Garnish with reserved parsley, cilantro and garlic mixture.