Grilled Shrimp And Chorizo On Skewers Recipes

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

Recipe From food.com

Provided by yogiclarebear

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8



Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho image

Recipe From foodnetwork.com

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 15



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.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 7



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)

Recipe From food.com

Provided by EmilyStrikesAgain

Categories     Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 15



Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce image

Recipe From epicurious.com

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

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  • Using a food processor or immersion blender, add the: basil, cilantro, garlic, lime juice, lime zest, olive oil, kosher salt, red pepper, and black pepper. Blend all the ingredients on high for 1-2 minutes. You don't want it to be chunky, all the leaves should be finely blended. Taste and adjust seasoning if necessary. Set aside.
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  • If using wooden skewers, soak them in water 10 minutes prior to using. To skewer, first insert the skewer through the top of the shrimp (most meaty side), followed by the chorizo slice, then the tail of the shrimp. (If your shrimp aren't large enough, the tail may not reach the skewer to wrap around or can rip. If your shrimp end up being too small, don't fret, you can just alternate shrimp and chorizo on the skewer). Repeat with remaining shrimp and chorizo.
  • Preheat grill to 400F. Over direct heat, grill the shrimp and chorizo skewers for 2-3 minutes each side (You do not want to overcook shrimp, they dry out quickly).
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