My 30-something son is a self-professed football fanatic, who at any given moment can reel off the latest rankings of teams all over the country. Imagine his excitement as the Super Bowl approaches.
This year, as in many past, I've sent him a recipe for some wonderful appetizers to serve during halftime. These cumin-scented shrimp and chorizo skewers are simple to assemble, yet packed with robust flavor.
The rosy crustaceans, the sienna-tinted chorizo and the crimson tomatoes combine to make a striking trio of colors, and the hearty taste of each melds together perfectly. Offer a platter of cheeses and a bowl of nuts along with this shrimp-and-sausage melange, and you'll have plenty of fare to keep football fans from going hungry Sunday.
The nutritional analyses with the recipes in today's You section were analyzed by registered dietitian Jodie Shield.
CUMIN-SCENTED SHRIMP AND CHORIZO SKEWERS
(makes 12 skewers or enough to serve 4)
2 teaspoons ground cumin
1/4 cup olive oil
12 large uncooked shrimp, peeled and deveined
kosher salt and freshly ground black pepper
12 cherry tomatoes
a 3- to 4-ounce chorizo sausage, cut into 12 slices on a slight diagonal (see note)
1 lime, halved
4 teaspoons chopped cilantro
12 metal or wooden skewers (if using wooden skewers, soak them in water at least 30 minutes or longer)
Arrange a rack 5 inches from the broiler and preheat oven on broil. In a small bowl, whisk together the cumin and olive oil until well blended. Set aside.
Season shrimp lightly with salt and pepper. Skewer a tomato, then a chorizo slice, then a shrimp on each skewer. Line a baking sheet with foil and place skewers on it. Brush the shrimp, chorizo and tomatoes generously on all sides with the cumin oil. (Skewers can be prepared 2 hours ahead; cover with plastic wrap and refrigerate. Bring to room temperature before broiling.)
Broil for 1 to 2 minutes per side or until shrimp are pink and tomatoes are slightly blistered but not bursting. Watch carefully so that you do not overcook.
Remove from oven and arrange skewers on a serving platter. Squeeze the juice of the lime halves over the skewers, then sprinkle them with cilantro.
Note: Chorizo, a highly seasoned sausage, comes in two varieties, Spanish or Mexican. Use the Spanish variety, which is smoked and cooked, for this recipe, not the Mexican one, which is uncooked and not smoked. Spanish chorizo is available in many supermarkets.
Note: This recipe can be doubled easily for more servings.
Per serving: 255 calories, 10 grams protein, 22 grams fat, 5 grams saturated fat, 4 grams carbohydrate, 1 gram fiber, 51 milligrams cholesterol, 299 milligrams sodium