Name: Spicy Shrimp and Chorizo Kebabs
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: 2 large clove garlic; 1 1/2 tsp salt; 2 tsp caraway seeds; 2 tbsp ancho chili powder; 1/4 cup olive oil; 2 lb large shrimp; 8 small chorizo

Spicy Shrimp and Chorizo Kebabs

Author: ajhataway Cooking Method: Baking, Grill, Stovetop Courses: Appetizers, Main Dish, Pork, Seafood

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Prep Time 30 mins Cook Time 5 mins Total Time 35 mins Servings: 6

Ingredients

2 large clove garlic (sliced)
1 ¹⁄₂ tsp salt
2 tsp caraway seeds
2 tbsp ancho chili powder (pretty spicy - use less if desired)
¹⁄₄ cup olive oil
2 lb large shrimp (shelled and deveined)
8 small chorizo (about 1/2 pound total, sliced 1/2 inch thick. Have used smoked sausage as alternative)

Instructions

On a cutting board, use the flat side of a large knife to mash the garlic and salt into a coarse paste. Add the caraway seeds and finely chop them. Transfer to large bowl and stir in chili 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.

Skip this step if using a sausage that is fully cooked.
Tuck a chorizo slice in the crook of each shrimp and thread onto skewers. The shrimp should be attached at both ends. Repeat to fill skewers.
Grill kebabs over hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes.

Can bake instead of grilling if desired. Bake at 400 degrees for about 8 minutes or until shrimp are no longer pink. Bake time will depend on size of shrimp and how densely packed on skewers.

Spicy Shrimp and Chorizo Kebabs

Spicy Shrimp and Chorizo Kebabs

Ingredients

Instructions

On a cutting board, use the flat side of a large knife to mash the garlic and salt into a coarse paste. Add the caraway seeds and finely chop them. Transfer to large bowl and stir in chili 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 each shrimp and thread onto skewers. The shrimp should be attached at both ends. Repeat to fill skewers.

Grill kebabs over hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes.

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