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Le Chaudron recipe
Brochettes crevettes chorizo
Shrimp and chorizo skewers
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
24large peeled shrimp
300 g (11 oz)mild chorizo, thickly sliced
2red bell peppers, cut into large cubes
2red onions, quartered
4 tbspextra-virgin olive oil
2 tspsmoked paprika
The juice of 1 lemon
1bunch of flat-leaf parsley, chopped
- 24 large peeled shrimp
- 300 g (11 oz) mild chorizo, thickly sliced
- 2 red bell peppers, cut into large cubes
- 2 red onions, quartered
- 4 tbsp extra-virgin olive oil
- 2 tsp smoked paprika
- The juice of 1 lemon
- 1 bunch of flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the bell peppers into large 3 cm (1 in) cubes and the onions into even wedges.
- Slice the chorizo into thick 1 cm (⅜ in) rounds.
- Make the marinade by mixing the olive oil, smoked paprika, lemon juice and parsley in the bowl.
- Season the marinade generously and toss the shrimp and vegetables in it.
- Thread onto the skewers, alternating shrimp, chorizo, peppers and onion.
- Heat the griddle well ahead of time — the cooking is quick.
- Cook the skewers for 3 minutes per side, basting with marinade.
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