GRILLED SHRIMP GAZPACHO
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
- Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.
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 ON SKEWERS
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
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 WITH PIQUILLO GAZPACHO
Steps:
- Preheat gril or grill pan over medium high heat. Zest 1 lemon and reserve on cutting board. Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of EVOO--just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer. Place 2 tablespoons, a palmful, of parsley on the cutting board with the lemon zest. Add 1/2 a palmful 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.
GRILLED SHRIMP AND CHORIZO SKEWERS
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
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
POTATO-CHORIZO-OCTOPUS SKEWERS
Octopus is delicious, but usually confined to restaurant menus because it's time consuming to prepare. Tinned octopus removes the prep time, so you can use the tasty, tender meat straight from the can for this quick appetizer. The sherry vinegar reduction would also be great on sliced tomatoes, grilled vegetables or to drizzle on a roast chicken.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the sherry vinegar, honey, bay leaf and a pinch of salt in a small saucepan and reduce until syrupy, 5 to 7 minutes. In a pot of boiling water, cook the baby potatoes until tender, 12 to 15 minutes; drain, then toss with olive oil and salt. Warm the chorizo in a small skillet until crisp.
- Thread the chorizo and potatoes onto skewers, alternating with the octopus. Arrange on a serving platter, then drizzle with the vinegar reduction.
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