Spanish Shrimp and Chorizo Skewers With Especial Couscous
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons hot pepper sauce
- 2 garlic cloves, finely chopped
- 1 lemon, juice of
- 2 teaspoons grated lemon peel
- 2 teaspoons sweet smoked paprika
- 16 jumbo shrimp, deveined and peeld with tail left on
- 3⁄4 lb 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 turmeric
- 2 cups couscous
- 1⁄3 cup finely chopped cilantro
- 1⁄4 cup sliced almonds, toasted
- 1⁄4 cup pimiento stuffed green olive, chopped
directions
- Preheat a grill or grill pan to medium-high. In a medium bowl, combine 3 T. EVOO, the hot sauce, garlic, lemon juice and paprika. Add the shrimp and toss to coat; let marinate for 10 minutes. Thread 4 shrinp 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, 7-8 minutes.
- In a medium saucepan, bring the chicken broth, peas, scallions, lemon peel, saffron, and remaining 1 T. 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 olvies.
- Divide the couscous among 4 plates and serve with the shrimp and chorizo.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!