Prawns and Chorizo Mixed Grill

Ingredients for Prawns and Chorizo Mixed Grill

• 1 1/4 cups soured cream

• 1 xícara de folhas de coentro com talos macios

• 40g de maionese

• 1 small jalapeño, sliced

• 2 colheres de sopa de suco de limão fresco

• 1 1/4 colheres de chá de sal kosher

• 80ml de azeite de oliva extra-virgem

• 60ml de suco de limão fresco

• 1 dente de alho, finamente ralado

• 2 colheres de sopa de coentro finamente picado

• 1 colher de chá de mel

• 1 colher de chá de sal kosher

• 675g jumbo or large prawns, peeled, deveined

• 1/2 colher de chá de pimenta em pó

• 1 1/4 colheres de chá de sal kosher, dividido

• 1 head of green cabbage, cut into 4 wedges

• 6 links fresh chorizo sausage (about 675g .)

• Canola oil (for grill)

• 2 bunches medium or large asparagus, tough ends trimmed

• Fatias de limão (para servir)

How to make Prawns and Chorizo Mixed Grill

Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).

Purée soured cream, coriander, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.

Do Ahead: Soured cream sauce can be made 1 day ahead. Keep chilled.

Whisk oil, lime juice, garlic, coriander, honey, and salt in a large bowl.

Toss prawns, chilli powder, and 1 teaspoon salt in a medium bowl.

Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.

Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10–15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.

Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don’t fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5–7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.

Oil grate again if needed, then grill prawns over direct heat, turning often, until lightly charred and cooked through, 5–7 minutes. Transfer to platter with sausage.

Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 teaspoons salt. Add to platter.

Serve with lime wedges and soured cream sauce alongside.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.