The inspiration for this dish comes from the Four Seasons
restaurant in New York City. The combination of pork and shellfish
works as well here as it does in many dishes, such as clam
chowder. I see this preparation as conceptually Spanish in
tone, so I use Spanish sherry wine to splash on the vegetables
at the end. While the recipe is simple to prepare, please
note that the shrimp must be marinated overnight.
8 appetizer servings or 4 light
cup cilantro, minced
cloves garlic, minced
of 1 lemon
cup semi-dry Spanish sherry wine
cup Spanish olive oil
cup fresh breadcrumbs
teaspoon ground mace
teaspoon dried oregano
teaspoon Hungarian hot paprika
Tablespoon kosher salt
ground black pepper
large pinch saffron
large shrimp, shelled and deveined
red bell pepper, stemmed, deribbed, and seeded
yellow bell pepper, stemmed, deribbed, and seeded
geen bell pepper, stemmed, deribbed, and seeded
12 inch chorizo, cooked and cooled
Tablespoons Spanish sherry wine vinegar
wedges, for garnish
and pepper to taste
all marinade ingredients in a large stainless steel bowl.
Add shrimp and toss, coating them evenly. Refrigerate overnight.
the peppers into 1/2-inch pieces. Peel the cucumbers; cut
them in half lengthwise, remove the seeds, and cut into half
rings 1/4-inch thick. Combine peppers and cucumbers in a bowl
until ready to serve.
the cooked and cooled chorizo into sixteen 3/4-inch slices
Heat and lightly oil the grill and arrange the shrimp and
sausage on the surface. Grill until just done.
heat a large skillet and add enough peanut oil to just coat
the bottom. When the pan is hot, toss in the vegetables. Season,
and when just cooked, add vinegar. Stir to evenly disperse
the vinegar and the seasonings.
a line of the vegetables on each plate and arrange the shrimp
and sausages over the vegetables. Garnish with wedges of lime.
The root vegetable jicama may be prepared and included for
a crunchy, slightly apple flavor and an extension of the Spanish
Copyright © 1996 by Norman Van Aken