Spanish Shrimp and Chorizo Skewers With Especial Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray Magazine, June/July 2008 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:
1. 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.
2. 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.
3. Divide the couscous among 4 plates and serve with the shrimp and chorizo.
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