Cuban Shrimp and Chorizo Skewers

Cuban Shrimp and Chorizo Skewers
  • 4 servings
  • 0:20 Preparation
  • 0:04 Cooking
  • 0:44 Total Time


Add all
  • marinade:

  • 1/3 cup
    (80 mL)

    brown rum or whisky

  • 1/4 cup
    (60 mL)

    pineapple juice

  • 1/4 cup
    (60 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    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

  • 0.500

    red sweet pepper, cut into 8 pieces

  • 0.500

    yellow sweet pepper, cut into 8 pieces

  • 3

    fresh chorizo sausages, poached and cut into 4 pieces

  • 2

    limes, halved


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.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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