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Spicy Shrimp and Chorizo Kebabs

December 10, 2009

I saw this Food & Wine recipe a couple of years ago and thought it looked so pretty I wanted to serve it at a party some day.  It was the

shrimp chorizo skewers

perfect party food because it could be made ahead, looked interesting and had great flavor (plus a short list of ingredients).  I used chicken chorizo for my non-red meat eating friends, which was delicious.  Keep the size of your shrimp and chorizo in mind, though.  The smaller the chorizo, the easier it will be to fit the shrimp around it.  Makes 20-25 pieces, depending on how many shrimp you have.


1 garlic clove, sliced

1 t salt

1 t caraway seeds

1 T pure chili powder, such as ancho, or 1 t regular chili powder

2 T olive oil

1 lb medium shrimp, shelled and deveined

3 large or 6 small links chicken or regular Spanish chorizo

Bamboo skewers


Cook whole chorizo links in a pan over medium heat until cooked through.  Set aside.   Meanwhile, using the side of a knife, mash garlic and salt together to form a paste.  Add caraway seeds and finely chop seeds and incorporate it into the garlic mixture.  Place garlic mixture in a large bowl, then add the chile powder and olive oil.  Add the shrimp and toss to coat.

When chorizo is cool, slice into 1/2″ slices.  Take a bamboo skewer, and thread on the tail of one shrimp, then a slice of chorizo, and pierce the top of the shrimp with the skewer so that it the shrimp wraps around the chorizo.  Repeat until all shrimp is used.  Can be made 4 hours ahead and refrigerated.

When ready to serve, coat a grill pan with cooking spray and cook skewers on medium high heat until shrimp is cooked through, about 2-3 minutes per side.  Serve immediately.

One Comment leave one →
  1. Haley Coplen permalink
    December 10, 2009 7:53 pm

    Layne asked me if I could make this for him every day for the rest of his life.

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