Spicy Shrimp And Chorizo Skewers Food

SWEET AND SPICY SHRIMP AND CHOURICO KABOBS

Steps:

• Mix Thai chile sauce, soy sauce, garlic, black pepper, and chile-garlic sauce together in a bowl. Add shrimp, cover, and let marinate in the refrigerator at least 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 5 shrimp and 2 pieces of sausage onto each skewer.
• Cook shrimp until they are bright pink on the outside and slightly charred, 2 to 3 minutes per side.

SPICY GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.

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

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:

• Peel and devein the shrimp, leaving the small tail ends still attached.
• Rub over the harissa paste evenly and set aside.
• Slice the chorizo into 1/2-inch thick slices.
• Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer.
• Add a bay leaf to each skewer and refrigerate until ready to cook.
• Great for an evening outside. Serve with a potato dish, grilled vegetables, green salad with vinaigrette, and a nice wine.