Noray recipes

Noray shrimp brochettes

If there is something we like in Noray is to offer you our version of the most traditional recipes. And our ambassador and friend David de Jorge is an artist giving his personal touch to our shrimps. Surprise your guests with a very easy recipe of shrimp skewers, in Basque pintxo format, with which you will leave everyone salivating. Dare to cook with Noray and share your recipes on Instagram with #recetasnoray!

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How to prepare the recipe of Noray shrimp brochettes

Ingredients (for 4 people)

24 Noray shrimps, raw and peeled.
8 slices of toasted bread “pintxo vasco” type.
8 thin slices of Iberian bacon.
1 spring onion, finely chopped.
3 cloves of garlic, minced.
4 piquillo peppers, finely chopped.
1 pinch of sherry vinegar.
6 chopped peppers, or chilli peppers in vinegar, chopped.
2 pickled gherkins, chopped.
1 small green bell pepper, finely chopped.
Chives, chopped, or parsley.
Extra virgin olive oil.

Elaboration

Peel the shrimps and reserve the tails.
Wrap the shrimps, individually, in the bacon slices, and thread 8 skewers, 3 shrimps each.
Brown the skewers with a few drops of oil and season with salt and pepper before frying them in a frying pan for a few seconds so that they are not overdone.
Reserve the skewers on a plate.

For the vinaigrette:

Add a little more oil in the same frying pan, and add the spring onion, garlic and piquillo peppers. Sauté everything quickly so that it loses its crudeness and add a pinch of sherry vinegar.
Once removed from the heat, add the peppers and gherkin, as well as the green bell pepper and chives or parsley.

FINAL AND PRESENTATION:

Dip the freshly made skewers in the vinaigrette and place them, drizzled, on the freshly toasted bread.
Season them with more vinaigrette on top, well greased.

Noray recipes

Noray shrimp brochettes

How to prepare the recipe of Noray shrimp brochettes

Ingredients (for 4 people)

Elaboration

Buy our Noray shrimps to make the recipe of Noray shrimp brochettes

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