Chef's Quick Tip: Shrimp and Chorizo Skewers
<p>This week, Chef Hugo from Evarito's Mexican Kitchen & Bar, shows Tina Redwine how to make Shrimp and Chorizo Skewers.</p>
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Dec 25, 2018, 2:03 PM
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Updated 2,188 days ago
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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
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