Tapas grill
4
- Prep Time20 mins
- Total Time20 mins
- Makes6 to 8 servings
Andreas Trauttmansdorff
Ingredients
16 large skewers
340-g bag frozen uncooked shrimp, peeled
2 tbsp olive oil
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1 orange, or lemon
1 cup sour cream
1 green onion, thinly sliced
4 cooked chorizo or uncooked hot Italian sausages
Instructions
Oil grill and heat barbecue to medium-high. If using wooden skewers, soak in water. Defrost shrimp following package directions. Pat dry with paper towels. Place in a medium-size bowl. Drizzle with oil and sprinkle with seasonings. Turn to evenly coat. Thread 4 to 5 shrimp on a skewer, then thread a second skewer through shrimp. Repeat with remaining shrimp and skewers. Place on a plate. Let stand at room temperature while preparing sauce.
For sauce, finely grate peel from orange into a small bowl. Stir in sour cream and onion. Set aside. Prick chorizo with a fork in several places. Place chorizo on one side of grill, leaving enough room for shrimp. Barbecue, covered, turning chorizo occasionally, until they're nicely browned or Italian sausages are cooked through, 8 to 12 minutes.
About 5 minutes before chorizo is done, place shrimp on grill. Barbecue, covered, turning occasionally, until shrimp are bright pink, 3 to 5 minutes. Remove chorizo to a cutting board as each is done. Place shrimp skewers on a platter with a bowl of sour-cream sauce. Slice chorizo into thick rounds, then place on another platter. Enjoy with a glass of red wine or sangria.
Nutrition (per serving)
Calories 252, Protein 17g, Carbohydrates 2.7g, Fat 19g, Fibre 0.4g, Sodium 621mg.
This tapas-style mixed grill is ideal for a laid-back afternoon of nibbling. It's the kind of food that doesn't need to be served hot, and you can round it out with no-cook goodies from the supermarket deli cart. Try roasted red peppers, olives and marinated artichokes or cheese-stuffed hot peppers.
Indoor Sizzle
Preheat grilling machine to medium-high. Place shrimp on grill (forget skewers). Grill with lid closed until they turn bright pink, 2 to 3 minutes. Chorizo is already cooked, so just close lid and grill until hot, 3 to 4 minutes. If using fresh chorizo or Italian sausages, grill with lid closed until cooked through, 7 to 8 minutes.