Whole30 Shrimp and Chorizo mixed grill

I’m a gal that loves a celebration. Here is a fantastic one dish entree with something for everyone and fantastic dipping sauce. I always prefer preparing shrimp with the shell on.  It adds so much flavor and the leftover shells are a magic elixir of their own, because they can lead you to a very easy and delicious shrimp stock.  With this dish there are always great leftovers to re-purpose for breakfast another day or lunch to go.

There are two ways to make and serve the Green Goddess MAGIC ELIXIRS™ – one that is Whole30 or the other is to add some creamy Skyr.  The addition of some Whole30 compliant chorizo makes this feast complete.  Feel free to change this up for the season, in Spring, think asparagus. Summer, zucchini or green beans and in the Fall, it’s all about root vegetables.  There are so many ways to enjoy this deliciousness!

Whole30 Shrimp and Chorizo mixed grill

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  • 1 lb shell-on deveined shrimp
  • Green Goddess Dressing MAGIC ELIXIRS™ (click for recipe)
  • Lemon Chive Vinaigrette (click for recipe)
  • 1 head green cabbage, quartered 
  • 2 teaspoons of extra virgin olive oil, brushed on cabbage 
  • 2 cups green beans, blanched for 3 minutes in 1 tablespoon salt  and boiling water 
  • 3 garlic cloves, sliced 
  • 1 tablespoon olive oil to sauté the green beans 
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 Whole30 Compliant Chorizo sausages 

Shrimp marinade: 

  • ½ cup extra virgin olive oil 
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt 
  • 1 teaspoon cracked black pepper 

In a medium bowl, mix all marinade ingredients together. Toss the shrimp well and let marinate for 20 minutes.  

Blanch the green beans. In a large sauté pan over medium high heat, sauté the garlic in 1 tablespoon of olive oil until it starts to turn golden, about 2 minutes. Add the green beans, salt and pepper, toss to coat and combine, cooking for 1 minute. Set aside.  

Set the grill to medium heat and grill the sausages, flipping in the halfway through, until done, about 10 minutes, set aside. Then, grill the shrimp, flipping halfway through, until done, about 7 minutes.  

Oil the cabbage, grill for 15 minutes, flipping every 5 minutes, so that all 3 sides are grilled. Remove from grill and core the cabbage and cut into 4 quarters, then cut each quarter into 3 pieces.  

Assembler your platter and serve with Green Goddess MAGIC ELIXIRS™ and Lemon Chive Vinaigrette.

Click here for the Green Goddess variation with Icelandic Provisions Skyr.

 

 

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