Spicy Shrimp And Chorizo Skewers Recipes

SPICY SHRIMP AND CHORIZO KEBABS

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.

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.

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.

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.