Surf & Turf Iberico chorizo | Large shrimp
Surf & Turf Iberico chorizo | Large shrimp
For 6 people
Preparation
- Light the Braaimaster and slide the coals (as soon as they form) under the left grill grate. Allow the Braaimaster to heat up for about 30 to 45 minutes. Keep this in mind when preparing the recipe.
- Thread the chorizo sausages onto a skewer. We use the churrasco grill skewer fork for this.
- We use the same skewers for the large prawns. Rinse the defrosted prawns thoroughly. Pat them dry. Leave the heads on the prawns. Remove the shell from the lower part of the prawn. However, we leave one piece of shell attached, which is the piece attached to the head. This ensures that the head and body of the prawn remain attached during grilling.
- Remove the intestinal tract by cutting with a knife from the tail to the head, right in the middle of the shrimp's back. You can now easily remove the intestinal tract with the knife.
- Place the garlic directly on the coals in the barbecue for 10 minutes to roast it.
- Allow the garlic to cool slightly, then squeeze out the cloves. Chop them as finely as possible with a knife.
- Melt the butter in a skillet and add the garlic. Deglaze with the lemon juice, zest, and chopped parsley.
- Remove the sauce from the Braaimaster.
- For the pull-apart bread, cut the bread in both directions to create a diamond pattern. Be careful not to cut all the way through the bread, so that it remains intact. Pour some of the butter sauce into the bread with a spoon and spread the grated cheese, oregano, rosemary, and chili powder in the bread as well. Season with salt and pepper. Place the bread on the Braaimaster and grill until golden brown and the cheese is melted.
- The rest of the butter sauce can remain in the skillet. Add the washed cherry tomatoes and place the skillet on the Braaimaster to roast the tomatoes.
- Roast the padron peppers and then add them to the skillet with the tomatoes. Season with sea salt and pepper.
- Grill the chorizo and large shrimp on skewers on the Braaimaster using the churrasco frame. We grilled the skewers directly over the coals. For the shrimp, we maintained a core temperature of 58°C, and for the chorizo sausage, 70°C.
- Enjoy your meal!
Ingredients
- 800 g Iberico chorizo sausages
- 1 kg large shrimp with heads
- 200 grams of butter
- 1 head of garlic
- zest and juice of 1 lemon
- ½ bunch of parsley
- 1 loaf of sourdough bread (unsliced)
- 150 grams of grated cheese
- chili powder
- dried oregano/rosemary
- 500 grams of cherry tomatoes
- 10 Padrón peppers