Grilled Peppers, Shrimp and Chorizo

This dish can be grilled (as written) or sautéed. For the sauté, and because my pan isn't huge, I do the peppers, then the sausage, then the onions (tossing them as they are finished in a large bowl with the vinaigrette plus 1/4 cup white wine and 2 tbsp heavy cream). I add the shrimp to the sauté pan for 2 minutes and then add the rest of the ingredients to reheat them. I serve this over rice with a large spoonful of the sauce.

Yield: 4 servings
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  • 2 tablespoon(s) olive oil , plus more for coating
  • 1 tablespoon(s) white wine vinegar
  • 1/2 teaspoon(s) smoked paprika
  • 2 clove(s) garlic, minced
  • 1/2 teaspoon(s) red pepper flakes
  • 1/4 teaspoon(s) salt
  • 1/2 pound(s) large shrimp peeled, deveined
  • 4 sweet peppers
  • 2 chorizo or andouille sausages completely cooked
  • 1 sweet onion
  • 1/4 cup(s) white wine (optional)
  • 2 tablespoon(s) heavy cream (optional)


  1. 1. Heat grill or grill pan to medium-high heat. In a bowl, whisk together oil through salt. Toss 2 tsp of the vinaigrette with shrimp. Thread shrimp onto two skewers. Set aside remaining vinaigrette.

  2. 2. Lightly coat peppers with oil. Grill on medium-high heat for 20 minutes, turning every 5 minutes. Transfer to a bowl and cover with plastic wrap to cool slightly. Peel and discard skins (it's okay to leave a little on). Meanwhile, grill the onion until soft (5 minutes per side). Quater peeled peppers, discarding stems and cores. Toss with remaining vinaigrette.

  3. 3. Grill the 4 chorizo halves 3-4 minutes per side. Slice into half moons. Grill shrimp skewers 2 minutes per side until cooked through.

  4. 4. Arrange pepper quarters and onion slices on a large platter. Scatter chorizo and shrimp on top and drizzle with remaining vinaigrette. Garnish with fresh chopped flat leaf parsley and serve.
January 2014

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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