Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Cuban Shrimp and Chorizo Skewers https://www.metro.ca/userfiles/image/recipes/brochettes-crevettes-chorizo-cubaine-5529.jpg PT20M PT04M PT44M
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.
4
3 6 6 1
Marinade 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
Cuban Shrimp and Chorizo Skewers

Cuban Shrimp and Chorizo Skewers

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:04
COOKING
0:44
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Marinade
  • 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
Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.