7.09.2009

YUM! Shrimp & Chorizo, Corn & Cilantro, Watermelon & Tequila!

I found this super *delicioso menu while flipping through this month's issue of Martha Stewart Living. We have just started a full remodel of our kitchen so there are no walls, no appliances, no cooking, no *NADA. However, if I did have a kitchen, this is what I would be cooking this weekend. Maybe one of you can cook it and have me over! ;) Hope you like these recipes!


Ingredients

Makes 4

  • 1 tablespoon finely chopped fresh cilantro
  • 2 teaspoons coarse salt
  • 4 ears of corn (in their husks)
  • Unsalted butter, for serving

Directions

  1. Preheat grill to medium. Mix together cilantro and salt in a small bowl.
  2. Pull back each corn husk, leaving it attached to the cob, and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle.
  3. Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter, and sprinkle with cilantro salt.

Helpful Hint

Pulling back the husks and tying them into bundles adds a decorative flourish to each ear of corn and gives diners something to hold on to. But doing this is optional. If you prefer, shuck the corn and skip step 2.

My Addition: Chile powder, I like to add a little spiciness.


Grilled Shrimp and Chorizo on Skewers

Ingredients

Serves 4

  • 24 jumbo shrimp (about 2 pounds), peeled and deveined, tails intact
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice, plus 1 lime, cut into wedges
  • 8 ounces dried chorizo, cut on the bias into sixteen 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 2 firm, ripe Hass avocados, halved, pitted, peeled, and cut into wedges

Directions

  1. Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes. Meanwhile, soak 8 wooden skewers in water.
  2. Preheat grill to medium-high. Thread 3 shrimp and 2 slices chorizo onto each skewer, alternating pieces. Season with salt. Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
  3. Arrange avocados on a platter. Squeeze lime wedges over avocados, and season with salt and pepper. Serve with shrimp-and-chorizo skewers.

Ingredients

Serves 4

  • 1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup tequila
  • 1/4 cup Triple Sec
  • 2 limes, halved or cut into wedges
  • Flaked sea salt or coarse salt

Directions

  1. Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
  2. Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.
*delicioso - delicious
*nada - nothing

1 comment:

Sofy said...

Con este calorcito nada como comer sandia y con piquete mucho mejor!!!