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)
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
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.
1. 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.
2. 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.
3. Remove from grill and serve with red rice.