Nutrition – Recipe for Sea and Land – Economical

Cologne (dpa/tmn) – “Surf & Turf” means a combination of meat and seafood. In North America, a steak and lobster or shrimp tails usually end up on a plate.

But I also think that chicken and shrimp go really well together in one dish. Taking inspiration from Jamie Oliver’s delicious “Lemon Surf ‘n’ Turf,” I gave this dish a Mexican twist: the chicken pieces are marinated in a sauce based on the Pastor Mexicano marinade. Instead of Italian sausage like Jamie, I use chorizo, instead of lemon lime, instead of thyme and basil, I use cilantro and red onion.

The combination of ingredients and flavors creates a real explosion of flavor in the mouth and leaves a pleasant tingle or “sizzling” on the tongue.

Ingredients for 2 servings:

4 tomatoes, 1 orange, 3 limes, 2 garlic cloves, 2 tablespoons red wine vinegar, 1 teaspoon oregano, 1-2 chipotle peppers (dried), 1/2 teaspoon cumin (ground), 1/2 teaspoon of salt, 6-8 chicken wings, 10 prawns (raw, with skin), 70 g grilled chorizo ​​(in one piece), 140 g pineapple (fresh), 1/2 onion (red), 1 chilli (red), 15 g coriander (fresh)

Preparation:

1. Prepare the marinade first: Ideally, the chicken should soak overnight. Wash the tomatoes and remove the stems. Wash orange and lime in hot water and pat dry. Grate 1 teaspoon of zest from each orange and lime. Squeeze the juice from the orange and a lime.

2. Put the tomatoes, garlic, orange and lime zest and juice with 2 tablespoons of red wine vinegar and spices in a blender and mix well. Rinse the chicken pieces in cold water and pat dry. Place the chicken in the marinade so that the meat is completely covered. Leave for at least 4 hours, ideally overnight.

3. Wash and dry the shrimp. If necessary, remove the head and intestines. Cut the chorizo ​​​​from the skin and form balls with the meat of the chorizo. Peel and coarsely dice the pineapple.

4. Preheat the oven to 200 degrees with air circulation.

5. Place the chicken pieces and marinade in a saucepan. Spread the chorizo ​​balls and pineapple chunks between them. Bake in the oven for about 45-50 minutes until the meat is cooked. During the last 10 minutes or so, add the raw shrimp, and if necessary, turn on the grill for the last few minutes so the top layer browns slightly.

6. Peel and finely chop the onion. Wash and dry the chili and remove the stem. Then cut the chili into thin rings. Wash the cilantro, shake it dry and chop the leaves. Quarter the limes.

7. Remove the pan from the oven and garnish the dish with onion, chili, cilantro and lime. Serve with salty nachos.

More recipes at https://loeffelglück.de

© dpa-infocom, dpa:220426-99-51343/4

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