Best Shrimp And Chorizo Mixed Grill Recipes

WHOLE30 SHRIMP AND CHORIZO MIXED GRILL

Steps:

• In a medium bowl, mix all marinade ingredients together. Toss the shrimp well and let marinate for 20 minutes.
• Blanch the green beans. In a large sauté pan over medium high heat, sauté the garlic in 1 tablespoon of olive oil until it starts to turn golden, about 2 minutes. Add the green beans, salt and pepper, toss to coat and combine, cooking for 1 minute. Set aside.
• Set the grill to medium heat and grill the sausages, flipping in the halfway through, until done, about 10 minutes, set aside. Then, grill the shrimp, flipping halfway through, until done, about 7 minutes.
• Oil the cabbage, grill for 15 minutes, flipping every 5 minutes, so that all 3 sides are grilled. Remove from grill and core the cabbage and cut into 4 quarters, then cut each quarter into 3 pieces.
• Assembler your platter and serve with Green Goddess MAGIC ELIXIRS and Lemon Chive Vinaigrette.
• Click here for the Green Goddess variation with Icelandic Provisions Skyr.

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE

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 SHRIMP AND CHORIZO SKEWERS

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.

GRILLED SHRIMP AND CHORIZO SKEWERS WITH PIQUILLO GAZPACHO

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 on extra-virgin olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
• Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest. Add 1/2 palm full 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. Garnish with reserved parsley, cilantro and garlic mixture.

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Steps:

• Soak 8 wooden skewers in water to prepare them for the grill.
• Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover and marinate in the refrigerator for 30 minutes, turning occasionally.
• Preheat grill to medium-high. Thread 3 shrimp and 2 slices of 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 CHORIZO AND SHRIMP PAELLA

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.