Impress guests with easy to make chorizo and shrimp skewers |

Impress guests with easy to make chorizo and shrimp skewers

Need to bring an appetizer to a friend or neighbor’s party this Labor Day? Don’t fret, these easy to prepare chorizo and shrimp skewers won’t take long to make and will certainly impress all the guests.

Why do these two flavors work? “In Spain, Paella is a wildly popular dish and many versions will include the flavor combination of shrimp and spanish chorizo. Spanish Chorizo is a pork sausage chock full of spices and smokey paprika,” said Ally Stephens, chef/owner of Season to Taste. “It adds that extra zing to lean prawns. They really balance each other out and the end result is a delectable pairing that your guests will thank you over and over for introducing them to.”

There are really two types of chorizo, Spanish and Mexican and they are vastly different. “Mexican chorizo is typically sold raw and meant to be crumbled and cooked and enjoyed in, say a breakfast taco while Spanish Chorizo is typically dry-cured and can often be found on a charcuterie board,” Stephens said. “Either variety is delicious and full of flavor, spices and contain that bright red hue, which is a color they say makes people hungry.”

“These are a perfect summer entertaining appetizer. Guests will love them and you’ll love the lack of prep time it takes to whip them up,” Stephens said.

Shrimp and Spanish Chorizo Skewers

1/2 pound large shrimp (about 30 shrimp), peeled and deveined
1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1 Tablespoon red wine vinegar
1 Tablespoon dry Sherry
1/4 cup extra virgin olive oil, plus more for the pan
2 Tablespoons chopped fresh flat-leaf parsley

In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes.

Skewer one shrimp and one round of chorizo onto bamboo skewers. Repeat with the remaining shrimp and chorizo.

Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 2 to 4 minutes. Transfer the skewers to a serving platter and garnish with the parsley. Serve immediately. Enjoy!

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