Whenever I can't think of something to make for dinner, I know that I can count on Rachael Ray to help me out. I think I'm going to need to subscribe to her magazine because everytime I buy one I see tons of interesting ideas. Her recipe for Spanish Shrimp and Chorizo Skewers caught my eye the other day after returning from a lazy day at the beach.
The recipe was quick and quite tasty, though I did go with Rachael's Risi e Bisi as a side because dh doesn't care for couscous. The shrimp was a little zippy too. Probably too much so for the kids but since they won't go near most seafood, it wasn't an issue for us.
Spanish Shrimp and Chorizo Skewers with Especial Couscous
Recipe from Every Day with Rachael Ray Magazine, June-July 2008
1/4 cup extra-virgin olive oil (EVOO)
2 tablespoons hot pepper sauce (eyeball it)
2 cloves garlic -- finely chopped
Juice of 1 lemon -- plus 2 teaspoons
2 teaspoons sweet smoked paprika (about 2/3 palmful)
16 jumbo shrimp -- deveined and peeled
with tail left on
3/4 pound chorizo sausage -- casings removed,
cut on an angle into 12 slices
2 cups chicken broth
1 cup frozen peas
4 scallions -- finely chopped
2 pinches saffron threads or 1 1/2 teaspoons
2 cups couscous
1/3 cup finely chopped cilantro (a generous
1/4 cup sliced almonds -- toasted
1/4 cup green olives with pimiento -- chopped
1. Preheat a grill or grill pan to medium-high. In a medium bowl, combine 3 tablespoons EVOO, the hot sauce, garlic, lemon juice and paprika. Add the shrimp and toss to coat; let marinate for 10 minutes. Thread 4 shrimp and 3 chorizo slices on each of 4 skewers, nestling the sausage in the curve of the shrimp. Grill, turning once, until the shrimp are opaque, 7 to 8 minutes.
2. In a medium saucepan, bring the chicken broth, peas, scallions, lemon peel, saffron and remaining 1 tablespoon EVOO to a boil. Stir in the couscous, cover, and turn off the heat; let stand for 5 minutes. Stir in the cilantro, almonds and olives.
3. Divide the couscous among 4 plates and serve with the shrimp and chorizo.