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Shrimp and Chorizo Kebabs with Red Rice

Shrimp and Chorizo Kebabs with Red Rice
PREP TIME
25 min
COOK TIME
35 min
YIELDS
4 servings

Chilies and tomato add a great kick to these shrimp skewers. Portuguese-style chorizo comes in different degrees of spiciness, so choose the one that suits you best – and the better quality, the better flavour. Courtest of Kristen Eppich.

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Ingredients

Rice

2
Tbsp (30 mL) olive oil
1
cup (250 mL) red onions, sliced
1
Tbsp (15 mL) garlic, minced
2
cup (500 mL) long-grain white rice
1
tsp (5 mL) chili powder
1
tsp (5 mL) dried oregano
1
tsp (5 mL) kosher salt
½
tsp (2 mL) smoked paprika
2 ¾
cup (680 mL) chicken broth
1
cup (250 mL) pasata or tomato sauce
2
Tbsp (30 mL) fresh oregano, chopped (optional)

Kebabs

8
wooden skewers
1
lb(s) (500 g) large raw shrimp (size 16-20)
2
Portuguese-style chorizo sausages
1
Tbsp (15 mL) olive oil
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Directions

Step 1

Heat oil in a large saucepan over medium heat. Add onions and garlic and cook until softened, about 5 min. Add rice, chili powder, oregano, salt and paprika and cook until grains are coated with oil and spices are very fragrant, about 2 min. Add the broth and pasata and stir to combine. Bring to a boil, then reduce heat to low, cover and cook until rice is tender, 25 to 30 minutes. Remove from heat and fluff with a fork. Stir in fresh oregano. Reserve.

Step 2

Soak wooden skewers in water for 30 minutes. Peel shrimp, leaving the tail on. Clean shrimp and pat dry. Slice chorizo on a diagonal into ½-inch pieces.

Step 3

Preheat BBQ or grill pan to medium high. Slide one shrimp onto a skewer, followed by a chorizo slice. Repeat two more times, leaving 3 shrimp and three chorizo on the skewer. Repeat with remaining shrimp, chorizo and skewers. Brush kebabs with oil. Cook until shrimp is opaque and pink with no gray remaining, 2 to 3 min per side.

Step 4

Remove from grill and serve with red rice.

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