 Shrimp & Chorizo Kebab with Stewed Tomatoes
Shrimp and Chorizo Kebab with Stewed Tomatoes, Arugula Pine Nut Salad (serves 4)
Ingredients:
12 shrimp (16 - 20 count)
1 pound Chorizo Sausage
6 tomatoes
½ pound Arugula
3 tablespoons pine nuts
2 lemons
2 limes
extra virgin olive oil
Raspberry vinegar
2 shallots diced
2 garlic cloves minced
Chopped herbs (Thyme, Rosemarie, Orengano)
1 Teaspoon sugar
Preparation:
Marinate shrimp with lemon and lime juice and a few herbs, cut chorizo into ½ inch slices, put alternate together. Roast the pine nuts, set aside. Mix together the olive oil, vinegar, sugar water, salt and pepper for Vinaigrette. Blanche tomatoes in hot water, then peel off the skin. Cut into quarters and remove the seeds.
Heat up the olive oil in a saute pan and add the shallots and minced garlic. Add the tomatoes, stir well and cover for one minute. Add the herbs and season with salt and pepper from the mill. Grill the kebab at high heat. Drizzle the washed and dried Arugula with the vinaigrette, toss with the pine nuts and assemble with the stewed tomatoes and the shrimp kebab.
This was from our Nov/Dec Ryndam cruise in 2007 -- cooking demonstration.
Last edited by Krazy Kruizers : 08-15-2008 at 04:24 PM.
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