Spicy Shrimp And Chorizo Skewers Recipes
GRILLED SHRIMP AND CHORIZO SKEWERS
This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side. (Note: I have always used soft chorizo in place of the cured and "grilled" it on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't fall off)
Provided by EmilyStrikesAgain
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 622.6, Fat 34.9, SaturatedFat 12.6, Cholesterol 216.1, Sodium 2729.3, Carbohydrate 35.1, Fiber 4.3, Sugar 7.6, Protein 42.3
SHRIMP AND CHORIZO SKEWERS
Steps:
- In a small bowl, whisk together the garlic, paprika and olive oil. Set aside
- Put a slice chorizo into the curve of a shrimp. Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo.
- Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish. Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour.
- Heat a grill or grill pan to medium-high heat.
- Season the skewers with salt and pepper, to taste. Grill the skewers for 3 minutes per side. Remove from the grill to a serving platter and serve with lemon wedges.
SPICY SHRIMP AND CHORIZO KEBABS
Make and share this Spicy Shrimp and Chorizo Kebabs recipe from Food.com.
Provided by KathyP53
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
- Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
- Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo. Using more skewers, repeat with remaining shrimp and chorizo.
- Grill kebabs over a hot fire, turing once or twice, until charred and the shrimp are cooked through, about 5 minutes. Do not over cook. Serve immediately.
Nutrition Facts : Calories 616.5, Fat 42.8, SaturatedFat 13.3, Cholesterol 300.8, Sodium 2014.1, Carbohydrate 5, Fiber 1.2, Sugar 0.2, Protein 50.6
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- Using a food processor or immersion blender, add the: basil, cilantro, garlic, lime juice, lime zest, olive oil, kosher salt, red pepper, and black pepper. Blend all the ingredients on high for 1-2 minutes. You don't want it to be chunky, all the leaves should be finely blended. Taste and adjust seasoning if necessary. Set aside.
- In a large bowl add the peeled shrimp with tails removed. Pour half of the basil herb marinade onto the shrimp and toss the shrimp until they are all fully coated in the marinade. Cover and refrigerate the shrimp for 1 hour. Reserve the other half of the herb oil in the refrigerator, this will be used later to drizzle and serve alongside the skewers.
- If using wooden skewers, soak them in water 10 minutes prior to using. To skewer, first insert the skewer through the top of the shrimp (most meaty side), followed by the chorizo slice, then the tail of the shrimp. (If your shrimp aren't large enough, the tail may not reach the skewer to wrap around or can rip. If your shrimp end up being too small, don't fret, you can just alternate shrimp and chorizo on the skewer). Repeat with remaining shrimp and chorizo.
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- On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
- Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
- Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
- Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
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