GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE
Provided by Kelsey Nixon
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.
- Wine suggestion for this recipe: Pinot Grigio
- In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.
- Per serving (based on 6 servings):
- Calories 296
- Total Fat 18 grams
- Saturated Fat 2 grams
- Protein 22 grams
- Total Carbohydrate 10 grams
- Sugar: 4 grams
- Fiber 1 gram
- Cholesterol 191 milligrams
- Sodium 1397 milligrams
GRILLED SHRIMP SKEWERS WITH ROMESCO SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the romesco sauce: Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden, about 3 minutes. Add the garlic and cook, stirring, until pale golden and fragrant, about 1 minute. Add the smoked paprika and stir for 30 seconds. Transfer to a blender. Add the red peppers, vinegar and 1/2 teaspoon salt and blend until almost smooth. Transfer to a bowl and cool to room temperature. The romesco sauce can be made up to 1 day ahead and kept refrigerated.
- For the shrimp skewers: Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl. Thread 3 shrimp onto each skewer. Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt.
- Heat a grill or grill pan over medium-high heat. Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes. Transfer to a serving platter. Grill the shrimp skewers, turning once, until just cooked through, 2 to 3 minutes per side. Place the skewers on the platter with the onions and serve with the romesco sauce.
Nutrition Facts : Calories 375, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 183 milligrams, Sodium 208 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 26 grams, Sugar 5 grams
GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE
From Cooking Channel - Kelsey Nixon. The Romesco sauce is served alongside the grilled shrimp as a dipping sauce. YUM! Prep time does not include marinating time for shrimp.
Provided by DailyInspiration
Categories Peppers
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt, garlic and lemon zest. Let the shrimp marinate 20 minutes.
- Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with Romesco sauce.
- Romesco Sauce: In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. If the consistency is too thick, add more olive oil and vinegar to achieve the consistency you prefer.
SHRIMP WITH ROMESCO SAUCE
Categories Food Processor Nut Shellfish Quick & Easy Lunch Almond Shrimp Bell Pepper Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.
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