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Categories:
extra-virgin olive oil hot pepper garlic lemon sweet smoked paprika jumbo shrimp chorizo sausage chicken broth frozen peas scallions saffron couscous cilantro almonds pimiento stuffed green olive
Viewed: 27 - Published at: 4 years agoIngredients
- 14 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
- 34 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 12 teaspoons turmeric
- 2 cups couscous
- 13 cup finely chopped cilantro
- 14 cup sliced almonds, toasted
- 14 cup pimiento stuffed green olive, chopped
Method
- 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.
- 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.
- Divide the couscous among 4 plates and serve with the shrimp and chorizo.
