Grilled Shrimp And Chorizo On Skewers Best Recipes

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GRILLED SHRIMP AND CHORIZO ON SKEWERS

2018-07-10



Grilled Shrimp and Chorizo on Skewers image

Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 7

Ingredients:

  • 24 jumbo shrimp (about 2 pounds), peeled and deveined, tails intact
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice, plus 1 lime, cut into wedges
  • 8 ounces dried chorizo, cut on the bias into sixteen 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 2 firm, ripe Hass avocados, halved, pitted, peeled, and cut into wedges

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 SKEWERS WITH PIQUILLO GAZPACHO

2022-08-11



Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 15

Ingredients:

  • 16 extra large, 6 to 8 count, peeled and deveined shrimp
  • Coarse salt
  • 1 lemon, zested and 1/2 lemon, juiced
  • Extra-virgin olive oil, for liberal drizzling
  • 1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's)
  • 1 generous handful flat-leaf parsley
  • 1 generous handful cilantro leaves
  • 2 cloves garlic, cracked from skin
  • 1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained
  • 1 can (28-ounces) fire-roasted tomatoes, diced or crushed
  • 1 small yellow onion, coarsely chopped
  • 1/2 seedless cucumber, peeled, chopped
  • 2 ribs celery from heart, chopped
  • 2 thick slices crusty bread, chopped
  • 1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste

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

2009-06-22



Grilled Shrimp and Chorizo on Skewers image

Make and share this Grilled Shrimp and Chorizo on Skewers recipe from Food.com.

Provided by yogiclarebear

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients:

  • 24 jumbo shrimp, peeled and deveined, tails intact (about 2 lbs)
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 lime, cut into wedges
  • 8 ounces chorizo sausage, links cut on the bias into sixteen 1 inch pieces
  • 2 Hass avocadoes, halved, pitted, peeled, wedged
  • coarse salt & fresh ground pepper

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.

Nutrition Facts : Calories 619.7, Fat 47.5, SaturatedFat 11.7, Cholesterol 261.7, Sodium 1658.8, Carbohydrate 11.3, Fiber 5.2, Sugar 0.6, Protein 38.1

GRILLED SHRIMP AND CHORIZO SKEWERS

2022-08-11



Grilled Shrimp and Chorizo Skewers image

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

Ingredients:

  • 16 peeled and deveined extra-large shrimp
  • coarse salt
  • 1/2 lemon, juice of (and use the whole lemon, zested)
  • olive oil, for liberal drizzling
  • 3/4 lb chorizo sausage, cut into 16 thick slices on an angle
  • 1/2 cup flat leaf parsley
  • 1/2 cup cilantro leaf
  • 2 garlic cloves, cracked from skin
  • 1 cup roasted red pepper, drained (piquillo)
  • 1 (28 ounce) can fire-roasted tomatoes, diced
  • 1 small yellow onion, coarsely chopped
  • 1/2 seedless cucumber, seedless, chopped
  • 2 celery ribs, from heart chopped
  • 2 slices crusty bread, thick slices, chopped
  • 1 tablespoon hot sauce (adjust to taste)

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

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