There's something so satisfying about the combination of briny seafood and hearty, juicy meat. While this marriage — surf and turf — is nothing new, it gets cleverly updated in this simple Summer recipe. Before being threaded on skewers with thick slices of chorizo, the shrimp is tossed in a bold mixture of garlic, chile powder, and caraway seeds. Although caraway may seem like an odd pairing with shrimp, it helps marry the flavors of the dish.
If you can't find chorizo, substitute with linguica or another spicy, robust sausage.
2 large garlic cloves, thickly sliced
2 teaspoons kosher salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder, such as ancho
1/4 cup neutral oil, such as grapeseed or canola
2 pounds large (16/20) shrimp, shelled and deveined
5 to 6 fully cooked small chorizo sausages (about 1/2 pound total), sliced 1/2-inch thick
- On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
- Transfer to a large bowl and stir in the chile powder and oil. Add the shrimp, and toss to coat.
- Meanwhile, bring a large saucepan of water to a boil. Add the chorizo, and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
- Tuck a chorizo slice in the crook of a shrimp, and thread it onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer, and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
- Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
- Appetizers, Seafood
- Mediterranean/Middle Eastern
- 6 servings