Great Performances Hospitality at Home World Tour Brochettes
2. In a separate bowl toss shrimp, peppers, sliced chorizo and half the cippolini onions with just enough marinade to coast. Arrange them on brochettes, sandwiching each piece of shrimp between two pieces of pepper and placing a cippolini onion half and chorizo slice between each set of shrimp and peppers. Arrange brochettes on a sheet tray and refrigerate covered for at least three hours or overnight. Remove from refrigerator one hour prior to cooking. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together, as this will make for even cooking. 3. Bring salted water to a boil in a saucepan, add orzo and cook approximately 7 minutes to al dente. Drain, setting aside 1/2 cup of the pasta liquid. 4. In the meantime, coarsely chop the trim from the red and yellow peppers and slice the remaining cippolini onion. In a medium skillet, add 2 Tbsp olive oil, remaining cippolini onion and chopped red and yellow pepper trim. Cook stirring over medium heat, until soft and lightly caramelized. Incorporate half the remaining marinade and saffron. Add orzo and just enough of the reserved orzo cooking liquid to loosen the mixture slightly. Season with salt and pepper to taste. Toss in chopped parsley. 5. On a heated grill, cook brochettes approximately five to six minutes on each side, until browned and the shrimp have reached an internal temperature of 165֯. If cooking indoors, arrange brochettes on a sheet tray and place in an oven pre-heated to 450֯ or place under a well heated broiler on high setting. Cook 5-6 minutes on each side. 6. Place brochettes on a serving platter and spoon remaining marinade over them. Arrange orzo alongside.
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