Grilled Shellfish With Romesco Sauce Recipe

Name: Grilled Shellfish With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 2 (1 1/2-ounce) slices white bread, crusts removed; 1 red bell pepper; 2 teaspoons extravirgin olive oil, divided; 3 garlic cloves, minced; 1 teaspoon Hungarian sweet paprika; 3 plum tomatoes, peeled, seeded, and chopped (about 1/2 pound); 1 jalapeno pepper, seeded and minced; 2 tablespoons dry sherry; 2 tablespoons blanched almonds, toasted; 3 tablespoons water; 2 tablespoons white wine vinegar; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; Shellfish:; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon extravirgin olive oil; 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds); 1 garlic clove, minced; Cooking spray; 24 littleneck clams, scrubbed (about 2 pounds); 24 mussels, scrubbed and debearded (about 2 pounds)

Servings: persons

Sauce:
2 (1 1/2-ounce) slices white bread, crusts removed
1 red bell pepper
2 teaspoons extravirgin olive oil, divided
3 garlic cloves, minced
1 teaspoon Hungarian sweet paprika
3 plum tomatoes, peeled, seeded, and chopped (about 1/2 pound)
1 jalapeno pepper, seeded and minced
2 tablespoons dry sherry
2 tablespoons blanched almonds, toasted
3 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Shellfish:
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon extravirgin olive oil
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
1 garlic clove, minced
Cooking spray
24 littleneck clams, scrubbed (about 2 pounds)
24 mussels, scrubbed and debearded (about 2 pounds)

1
Preheat broiler.
2
To prepare sauce, place bread directly onto oven rack. Broil 2 minutes on one side or until toasted; remove from oven and cut into cubes. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
3
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 garlic cloves; cook 2 minutes, stirring occasionally. Add paprika, tomatoes, and jalapeno; cook 2 minutes, stirring occasionally. Add sherry; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in bread.
4
Place bread mixture, bell pepper, remaining 1 teaspoon oil, almonds, and next 4 ingredients (through salt) in a food processor; process until smooth.
5
Prepare grill.
6
To prepare shellfish, combine parsley, 1 teaspoon oil, shrimp, and 1 garlic clove in a large zip-top plastic bag. Seal and refrigerate for 30 minutes. Thread 4 shrimp onto each of 6 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill. Place clams and mussels directly onto grill rack; grill 10 minutes or until shells open. Discard any unopened shells. Serve shellfish with sauce.

857

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sauce:, 2 (1 1/2-ounce) slices white bread, crusts removed, 1 red bell pepper, 2 teaspoons extravirgin olive oil, divided, and more.

Yes, Grilled Shellfish With Romesco Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shellfish With Romesco Sauce

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