Roasted Shrimp With Romesco Sauce Recipes

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GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE



Grilled Garlic Shrimp with Romesco Sauce image

Provided by Kelsey Nixon

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds shrimp (16/20), peeled and deveined, tails on
3 tablespoons olive oil
2 teaspoons sugar
1 teaspoon pimenton (smoked Spanish paprika)
1 teaspoon kosher salt
3 cloves garlic, grated
1 lemon, zested
Romesco Sauce, for serving, recipe follows
1/4 cup marcona almonds, toasted
1 (12-ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon cayenne pepper
1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
1 large clove garlic, grated
Kosher salt and freshly cracked black pepper

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



Grilled Shrimp Skewers with Romesco Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1/2 cup sliced almonds
3 large cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
One 16-ounce jar roasted red peppers, drained and patted dry
2 teaspoons sherry vinegar
Kosher salt
18 large shrimp, peeled and deveined
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 bunch green onions, trimmed

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



Grilled Garlic Shrimp With Romesco Sauce image

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

2 lbs shrimp, peeled and deveined (with tails on - 16/20 count)
3 tablespoons olive oil
2 teaspoons sugar (sugar in the marinade helps the shrimp to caramelize)
1 teaspoon smoked spanish paprika
1 teaspoon kosher salt
3 garlic cloves, grated
1 lemon, zest of
1/4 cup marcona almonds, toasted (Spanish almonds)
1 (12 ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry wine vinegar
1/4 teaspoon cayenne pepper
1 slice white bread, crust removed (about 1-inch thick, toasted and torn into pieces)
1 large garlic clove, grated
kosher salt
fresh ground black pepper

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



Shrimp with Romesco Sauce image

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

2 tablespoons slivered almonds
1 thin slice French bread (about 4x3x1/4 inches)
1 large garlic clove
1 7-ounce jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoon Sherry wine vinegar or red wine vinegar
1/4 teaspoon cayenne pepper
16 cooked shrimp, peeled, deveined

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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