Chef's Quick Tip: Shrimp and Chorizo Skewers

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This week, Chef Hugo from Evarito's Mexican Kitchen & Bar, shows Tina Redwine how to make Shrimp and Chorizo Skewers.

If you have any questions, please email tredwine@news12.com.

Shrimp and Chorizo Skewer 

4 ea. Shrimp  21/25 peeled and deveined  tail on

4 ea. Mexican chorizo slices about '1/2 inch thick each. Previously cooked

4 ea. 8 inch bamboo skewer

Directions: 

Skewer:

Carefully insert one skewer where the body and  the tail of  the shrimp meet and once you see

the point of the skewer place the chorizo slice in the curve that the shrimp body forms, get  all

the way through until you  the thicker part of the shrimp is passed and you see the tip of the

skewer again about one inch avobe it. Repeat and reserve.

Cilantro cream:

1/4 cup Sour Cream

1 ea. Garlic clove

1/2 cup Cilantro leaves and steams

1 tbsp. Spanish onion

1/2 ea. lime

1/2 tsp salt

Blend all the ingredients togheter  and reserve.

Plating:

Previous Shrimp and chorizo skewers

Previous Cilantro cream

1 tbsp. Corn oil ( or the one that you prefer)

8 ea Radish slices

1/4 cup fresh greens

Cook the skewers on medium heat with the oil on both sides, place them on your serving plate

and drizzle the cilantro cream. You can garnish them with radishes and some fresh greens

Chef Hugo 

Evarito's Mexican Kitchen & Bar

16 N Main St, Norwalk, CT 06854

www.evaritos.com

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