Saturday, 18 July 2009

Grilled Shrimp and Chorizo on Skewers

When it comes to a quick dinner, a bag of frozen shrimp can be your best friend. I make sure to always have at least two different sizes in the freezer, medium and jumbo. If possible, buy the easy-peel variety that has been deveined but still has the shell on. That way you can easily peel them if you wish, but the flavour has been protected by the shells. Don't throw out the shells when you peel them, they make for an excellent seafood stock. Keep them in a bag in the freezer until you have enough to make a stock.

This recipe from Martha Stewart pairs the shrimp with one of my other quick cooking favourites, Spanish chorizo.
Instead of serving the skewers with avocado wedges, I cubed two avocados and a mango, and tossed them with sliced green onion, thinly sliced seeded jalapeno, lime juice, olive oil and salt and pepper. I served the salsa over a bed of greens from my garden and topped with the skewers for a nice presentation. The rice is basmati, made in my rice cooker with vegetable stock, a splash of olive oil, salt, pepper and some frozen baby lima beans for added nutrition. I just oil a ramekin and pack it with rice and flip it out onto the plate. Seen here it is garnished with some Thai basil from my garden. Tasty and pretty.
This was a healthy and delicious meal, put together in under an hour. (A real hour, not like the tv chef ones that assume that you have everything prepped already!)

Grilled Shrimp and Chorizo on Skewers
Martha Stewart Living, July 2009

Serves 4
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

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.
*I scaled the shrimp and chorizo down for dinner for two, and used smaller skewers with one of each on them.