Recipe #5529
Cuban Shrimp and Chorizo Skewers
| Preparation: | 20 min |
| Marinating/Waiting: | 20 min |
| Cooking: | 4 min |
| Total: | 44 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- Marinade
- ⅓ cup (80 mL) brown rum or whisky
- ¼ cup (60 mL) pineapple juice
- ¼ cup (60 mL) lemon juice
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil* 3 Tbsp. (45 mL) chopped fresh mint or dill leaves
- 3 garlic cloves, minced
- Brochettes
- 16 large (21-26) raw, peeled, tail-on shrimp
- ½ red sweet pepper, cut into 8 pieces
- ½ yellow sweet pepper, cut into 8 pieces
- 3 fresh chorizo sausages, poached and cut into 4 pieces
- 2 limes, halved
Preparation
In a bowl, combine marinade ingredients. Divide marinade in 2. Marinate shrimp and peppers in one bowl and chorizo in another.
Cover and refrigerate 20 minutes.
Soak wood skewers at least 30 minutes water or use metal skewers.
Make up 4 skewers, alternating pepper, shrimp and chorizo.
Oil grill and preheat barbecue to high.
Cook skewers 2 minutes per side.
Serve skewers with limes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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