Shrimp And Chorizo Skewers
Contributed by: Pippa Cuthbert & Lindsay Cameron Wilson of Grill!
From Grill! By Pippa Cuthbert & Lindsay Cameron Wilson. Published by Good Books. Quick and delicious recipes for indoor and outdoor grilling.
Grill! is full of fresh ingredients, old favorites, and daringly new foods.
Over 80 recipes, from starters to main courses, and from salads to desserts. Includes recipes for sauces, chutneys, dips, and accompaniments. Shows you how to achieve perfectly cooked food on the grill and in the grill pan. Written by experienced food writers who love the relaxed experience of cooking food over fire.
Pippa Cuthbert is a New Zealander living and working in London. Ever since childhood she has been passionate about food and cooking. After studying Nutrition and Food Science at Otago University in New Zealand and working in the test kitchen of Nestle New Zealand, she decided to travel the world in search of new and exciting culinary adventures. Now based in London, Pippa works as a food writer and stylist on books and magazines, and is also involved in advertising and commercials.
Food and writing are Lindsay Cameron Wilson's passions, so she blended the two at university where she studied History, Journalism, and the Culinary Arts. She has since worked in the test kitchens of Canadian Living Magazine in Toronto and Sunset Magazine in San Francisco. In 2001 she left her job as a food columnist in Halifax, Nova Scotia, and moved to London. That's when she met Pippa, and the work for their first book, Juice! began. Fuelled by juice, the two moved on to Ice Cream!, Soup! and now Barbecue! Lindsay continues to work as a food journalist in Canada, where she now lives with her husband, James, and son, Luke.
All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.
- 12 large shrimp
- 1 Tbsp harissa paste (optional)
- 2 chorizo sausages, about 6oz (150g) each
- 12 fresh bay leaves
- 1 Tbsp olive oil
- 12 short skewers, soaked in wood or bamboo
Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into 1/2-in (11/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.
Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
Serving Size: Makes 12 Servings