Chorizo ​​shrimp with avocado cream

Chorizo ​​shrimp with avocado cream

Estimated reading time: 4 minutes

Not everyone likes mixing meat with fish. Yet it is a popular combination that you often encounter in restaurants. For example, there is usually a dish with the term “surf & turf” on the menu, which means that you get a piece of meat with some shellfish on the side. For example, a steak with some prawns or, if you eat in a more luxurious restaurant, a lobster. Because I wanted to make something special for the dinner I had here at home, I also chose to mix the sea with the land. And I can tell you: this chorizo ​​gamba with avocado cream was a great success. The cream was scraped completely out of the glasses with the spoons. As a result, there was not a crumb left of this delicious snack.Gambas! chorizo ​​recipe

Chorizo ​​shrimp with avocado cream
Delicious snacks served as a side dish during our dinner.

And this is how you make the Chorizo ​​gamba with avocado cream:

We'll start by making the skewers first. Cut the chorizo ​​into slices about half a cm thick. Take the skewer and pierce the shrimp on one side first. Then string the slice of chorizo ​​in between and finally the tail of the shrimp.

For the avocado cream, use your food processor (or small mixer). Peel the avocados from their skins and remove the pit. Put in the food processor. Add the juice of 1 lime to this. Remove the skins from the garlic cloves and add them to the avocados along with a few mint leaves and some sea salt and pepper. Spin the machine until you have a soft cream. Because you have used lime juice, the cream will not just brown.

Chorizo ​​shrimp with avocado cream
The fat that drips from the sausage gives the avocado cream some extra flavor.

Baking the skewers

Heat a grill pan on the stove, you do not need to use any oil or fat for this, because the chorizo ​​will release some fat due to heating.

Fry the skewers alternately until the shrimps are nice and pink and cooked through. (note that you use raw gray shrimp when you thread them on the skewers.)

Chorizo ​​shrimp with avocado cream

Grab some nice bowls or glasses and first spoon the avocado cream into them. Then place the skewer on top, garnish with some parsley and serve immediately: prawns

prawns
Dress up your table nicely, that gives even more atmosphere!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Chorizo ​​shrimp with avocado cream

Chorizo ​​shrimp with avocado cream

Mixing meat with fish is not something everyone likes. Often known by the term "surf & turf" you will usually find a steak with some prawns on the menu in a restaurant.

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Hallway: Side dish
Kitchen: European
Keyword: leg
Preparation time: 9 hours 10 minutes
Preparation time: 10 minutes
Total time: 9 hours 20 minutes
Servings: 2 people
calories: 336kcal
Author: Francine
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Ingredients:

  • chorizo ​​sausage
  • king prawns - a bit big
  • 2 avocados
  • sea ​​salt
  • peper
  • fresh flat parsley
  • 1 lime
  • fresh mint
  • 2 cloves of garlic

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • We'll start by making the skewers first. Cut the chorizo ​​into slices about half a cm thick. Take the skewer and pierce the shrimp on one side first. Then string the slice of chorizo ​​in between and finally the tail of the shrimp.
  • For the avocado cream, use your food processor (or small mixer). Peel the avocados from their skins and remove the pit. Put in the food processor. Add the juice of 1 lime to this. Remove the skins from the garlic cloves and add them to the avocados along with a few mint leaves and some sea salt and pepper. Spin the machine until you have a soft cream. Because you have used lime juice, the cream will not just brown.

Baking the skewers

  • Heat a grill pan on the stove, you do not need to use any oil or fat for this, because the chorizo ​​will release some fat due to heating.
  • Fry the skewers alternately until the shrimps are nice and pink and cooked through. (note that you use raw gray shrimp when you thread them on the skewers.)
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