SHRIMP AND CHORIZO MIXED GRILL
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will pair well with everything coming off the grill this summer.
Provided by Anna Stockwell
Categories Grill Sour Cream Cilantro Mayonnaise Jalapeño Lime Juice Garlic Honey Shrimp Cabbage Sausage Asparagus Lime Dinner Backyard BBQ Memorial Day Spring Summer Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 23
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 SHRIMP WITH CHIMICHURRI
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes it practically our favorite dish for summer entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 6
Steps:
- Soak wooden skewers in water for 30 minutes. Heat grill to high.
- Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.
Nutrition Facts : Calories 138 g, Cholesterol 202 g, Fat 5 g, Protein 22 g, Sodium 288 g
GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE
Provided by Michael Lomonaco
Categories Beef Garlic Herb Pork Shellfish Appetizer Marinate Low/No Sugar Dinner Buffet Sausage Seafood Shrimp Summer Grill Grill/Barbecue Jalapeño Cilantro Parsley Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 15
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 CHORIZO SHRIMP AND BEEF WITH CHIMICHURRI SAUCE RECIPE
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.
Nutrition Facts : Calories 500
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
GRILLED BEEF WITH CHIMICHURRI SAUCE
From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.
Provided by Northwestgal
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
- Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
- About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
- Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
- Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
- NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.
CHORIZO AND BEEF SKEWERS WITH CHIMICHURRI
Make and share this Chorizo and Beef Skewers With Chimichurri recipe from Food.com.
Provided by gailanng
Categories Steak
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, whirl the parsley and garlic until finely chopped. With machine running, add oil, vinegar and 1 tablespoon water in a steady stream. Season with red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about half of the chimichurri into a small bowl.
- Prepare grill. Season cubed beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Thread beef and chorizo pieces alternately onto skewers. Brush meat with the chimichurri sauce left in food processor.
- Grill skewers over direct high heat, with the lid closed as much as possible, until steak is cooked to your desired doneness, 4 to 6 minutes for medium-rare, turning 2 to 3 times (watch for flare-ups). Serve warm with the reserved chimichurri spooned over the top.
Nutrition Facts : Calories 515, Fat 46.2, SaturatedFat 14.1, Cholesterol 75, Sodium 1061.3, Carbohydrate 3.1, Fiber 0.6, Sugar 0.2, Protein 21.1
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