Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 8 oz. chorizo sausage, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine shrimp, chorizo, red and yellow bell peppers, red onion, olive oil, garlic, smoked paprika, oregano, salt, and pepper. Toss to coat evenly.
3. Thread shrimp, chorizo, peppers, and onion onto skewers.
4. Place skewers on the grill and cook for 3-4 minutes per side, or until shrimp is pink and cooked through.
5. Remove skewers from the grill and squeeze lime wedges over the top.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 19g
Carbohydrates: 12g
Protein: 24g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Chorizo can be substituted with any spicy sausage.
- Bell peppers and onions can be substituted with any vegetables of your choice.
Variations:
- Add sliced zucchini or eggplant to the skewers.
- Serve with a side of rice or quinoa.
Tips and tricks:
- Don't overcook the shrimp, as it can become tough and rubbery.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
- Use a grill basket to cook the vegetables if you don't want to use skewers.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Serve on a large platter with lime wedges and fresh herbs.
Garnishes:
Fresh cilantro or parsley.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Rice or quinoa
- Grilled corn on the cob
- Grilled asparagus
Troubleshooting advice:
- If the shrimp is sticking to the grill, brush the grill grates with oil before cooking.
- If the vegetables are cooking too quickly, remove them from the skewers and cook them in a grill basket.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Wash your hands and all surfaces that come into contact with raw shrimp.
Food history:
The parillada is a traditional Argentinean dish that typically includes grilled meats and vegetables.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
Serve with a side of rice or quinoa and a cold beer or glass of white wine.
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Region: Spanish