Shrimp and Chorizo Alambre Skewers

Shrimp & chorizo skewers with mushroom queso fundido, chile morita sauce and fried tortilla chips

By: Richard Sandoval, Celebrity Chef

Prep Time: 12 hours to overnight
Cook Time: 11 to 14 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Chile Morita Sauce:
¾ ounce dried morita peppers
1 teaspoon canola oil
1/2 cup peeled and diced fresh tomatillos
1 Tablespoon diced yellow onions
¾ teaspoons finely chopped fresh garlic cloves
1 Tablespoon lime juice
¼ teaspoon chopped fresh cilantro

Mushroom Queso Fundido:
1 teaspoon canola oil
1/8 cup thinly sliced yellow onions
¼ cup thinly sliced fresh mushrooms
1 Tablespoon diced tomatoes
2 Tablespoons diced red bell pepper
¼ cup crumbled queso fresco cheese
2 Tablespoons shredded gouda cheese
1/3 cup shredded Chihuahua cheese

Fried Tortilla Chips:
10 (6 inch) yellow corn tortillas
1/8 teaspoon kosher salt
Oil for deep fat frying

Shrimp and Chorizo Alambre Skewer Plate:
8 wooden skewers
2 raw hot chorizo sausage, sliced into 1-inch pieces (16 pieces total)
16 raw peeled and deveined shrimp (26 to 30 count)
1 large yellow bell peppers, sliced into 16 large pieces
1 large green bell pepper, sliced into 16 large pieces
8 stalks green onions, white part only sliced into 1-inch pieces (16 pieces total)
¼ cup diced avocado

Allergens:

Fish, Milk, Shellfish

Nutritional Information

Directions:

To Prepare Chile Morita Sauce:
Place dried morita chiles in a stainless-steel bowl ensuring peppers are submerged in water. Cover and let soak overnight in refrigerator. In a sauté pan, heat oil over medium-high heat. Add tomatillos, onions, garlic and rehydrated morita chiles. Sauté for 4 to 5 minutes until slightly charred. Remove from heat. Place mixture and lime juice in a blender or food processor. Carefully pulse on low until smooth. Fold in cilantro. Cover and place in refrigerator until ready to use.
To Prepare Mushroom Queso Fundido:
In a sauté pan, heat oil over medium-high heat. Add onions, mushrooms, tomatoes and peppers. Sauté for 6 to 8 minutes until tender and golden brown. Add queso fresco, gouda and chihuahua cheeses. Mix well. Place sauté pan in oven. Bake in a preheated 350-degree Fahrenheit oven for 5 to 6 minutes until cheese is melted and mixture is heated through.
To Prepare Fried Tortilla Chips:
Cut each tortilla into 6 triangles. Deep fat fry at 350 degrees Fahrenheit for about 1 1/2 minutes or until crunchy golden brown. Drain well and lightly salt while still hot.
NOTE: If no deep fryer is available, toss tortilla triangles with oil. Place in a single layer on a sheet pan and bake in a preheated 400-degree Fahrenheit oven for 5 to 7 minutes or until crisp. Rotate pan halfway through cooking process to promote even browning.
To Prepare Shrimp and Chorizo Alambre Skewers Plate:
Soak wooden skewers in cold water for 20 minutes. Cook sausage in a pan until well browned and heated through. Drain excess fat. On a wooden skewer, thread the following items in order:
-1 slice chorizo sausage
-1 piece yellow pepper
-1 piece green pepper
-1 shrimp
-1 piece green onion
-1 slice chorizo sausage
-1 piece yellow pepper
-1 piece green pepper
-1 shrimp
-1 piece green onion
Cook immediately. Or, cover skewers with plastic wrap, refrigerate and use within 24 hours. Grill skewers over medium-high heat. Cook undisturbed for 2 minutes. Turn and cook for 2 to 4 minutes more or until shrimp turns opaque and is cooked through. Portion 2 Tablespoons mushroom queso fundido into a small dish. Place in center of service plate. Spread 2 Tablespoon chile morita sauce at 12 o’clock on plate. Place 2 shrimp and chorizo skewers in a row on top of sauce. Place 15 fried tortilla chips between 5 o’clock and 8 o’clock. Place 1 Tablespoon diced avocados at 11 o’clock. Enjoy immediately!