Description
Crispy Shrimp and Chorizo drizzled in an irresistible Roasted Pepper sauce – so easy and incredibly delicious. This is one MUST make appetizer for any special occasion! Skewers are served uniquely in shooter glasses filled with the sauce.
Ingredients
For the Roasted Red Pepper Sauce/Soup:
- 2 red bell peppers
- 1/2 cup crushed tomatoes (canned)
- 1/2 teaspoon sugar (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon red chili pepper flakes (adjust to taste)
For the Shrimp & Chorizo Skewers:
- 1/2 pound raw medium shrimp (about 30 shrimp), peeled and deveined
- 1 package (about 7-9 ounces) Spanish chorizo (cured, not fresh Mexican chorizo), sliced into 1/4-inch thick rounds
- 1 clove garlic, finely minced
- 1/2 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil (for marinade)
- 1 tablespoon olive oil (for cooking skewers)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
Instructions
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Make the Roasted Red Pepper Sauce:
- Char Peppers: Cut the red bell peppers into large flat pieces (or leave whole). Remove seeds and membranes. Place peppers skin-side up in a hot, dry cast-iron skillet over high heat (or directly on a gas burner flame, or under a broiler). Cook until the skin is blackened and charred all over.
- Steam Peppers: Transfer the charred peppers to a bowl and immediately cover tightly with plastic wrap. Let steam for 10-15 minutes.
- Peel and Blend: Once cool enough to handle, peel the charred skin off the peppers and discard. Place the roasted pepper flesh in a blender or food processor. Add the crushed tomatoes, salt, sugar (if using), and chili pepper flakes. Pulse until smooth. Transfer the sauce to shooter glasses, filling each about halfway. Set aside.
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Marinate Shrimp: In a medium bowl, combine the peeled and deveined shrimp, minced garlic, Italian seasoning, lemon juice, and 1/4 cup extra-virgin olive oil. Toss to coat well. Cover and refrigerate for 30 minutes.
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Assemble Skewers: Thread one marinated shrimp and one round of chorizo onto each small wooden toothpick or skewer. Repeat with the remaining shrimp and chorizo.
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Cook Skewers (in Batches): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place several skewers in the pan (do not overcrowd). Sear on both sides until the shrimp are pink and cooked through and the chorizo is lightly browned and heated, about 1.5 to 2 minutes per side (3-4 minutes total). Season lightly with salt and pepper while cooking. Remove cooked skewers and repeat with remaining skewers.
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Serve: Arrange one cooked skewer into each shooter glass filled with the roasted bell pepper sauce. Garnish with fresh chopped parsley or cilantro and serve immediately.
Notes
- Chorizo: Use cured Spanish chorizo, which is firm and ready to eat (though better browned). Do not use fresh Mexican chorizo, which needs to be fully cooked like ground meat.
- Roasting Peppers: You can also roast peppers under the broiler or directly on a gas stove burner until charred. Steaming helps loosen the skin for easy peeling.
- Sauce Consistency: The sauce should be smooth and pourable but thick enough to coat a spoon slightly.
- Shrimp: Be careful not to overcook the shrimp, or they will become rubbery.
- Skewers: Short wooden toothpicks or small appetizer skewers work best for serving in shooter glasses.
- Make-Ahead: The roasted pepper sauce can be made a day ahead and stored in the refrigerator. The shrimp can be marinated ahead. Cook the skewers just before serving.
- Storage: Leftovers are best enjoyed fresh.