Crispy Shrimp and Chorizo drizzled in an irresistible Roasted Pepper sauce so easy and incredibly delicious. This is one MUST make appetizer for any special occasion!
Recipe for Roasted Pepper Soup with Shrimp and Chorizo Appetizers Serve these tasty and robust skewers with homemade roasted pepper soup shooters, which are stuffed with spicy chorizo and shrimp. Your guests won’t be able to stop at one, making them the ideal appetizer for a party!
INGREDIENTS LIST FOR THE GRILLED SHRIMP AND CHORIZO APPETIZERS
- Half a pound of medium shrimp, peeled, deveined, and raw (approximately thirty shrimp)
- One package of Spanish chorizo, cut into rounds measuring 1/4 inch
- 1 minced garlic clove, finely
- Half a teaspoon of spice from Italy
- One tablespoon of lemon juice
- One-fourth cup of extra virgin olive oil
- Two tablespoons of freshly chopped cilantro or parsley
The roasted bell pepper soup
- 2 red bell peppers
- 1/2 cup crushed tomato
- 1/2 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon red chili pepper flakes, adjust to your taste
DIRECTIONS
- Toss the shrimp, garlic, Italian seasoning, lemon juice, and olive oil in a medium-sized bowl. Make sure everything is well coated, then refrigerate for half an hour.
- Make the roasted bell pepper soup in the interim: Remove the seeds and cut into quarters. In a hot cast iron skillet, roast bell pepper until completely blackened. Once cool enough to handle, transfer to a bowl and cover with plastic wrap. After peeling, remove the skin. Place in a blender with the crushed tomato, sugar, salt, and chilli flakes. Blend until homogenous, then separate into shooter glasses. Put aside.
- Thread a single shrimp and a single chorizo round onto toothpicks or wooden skewers. Proceed in the same manner with the leftover chorizo and shrimp.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil while working in batches. A few skewers should be placed in the skillet and seared for three to four minutes, or until the shrimp are cooked through and the chorizo is lightly browned on both sides. After adding salt and pepper to taste, place each skewer into a shooter glass along with the soup made from roasted bell peppers. Serve right away after adding some fresh cilantro or parsley as a garnish. Have fun!
