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: 4 fresh lobster tails, split in half; 1 pound fresh scampi; 1 pound large shrimp, peeled and deveined; Drizzle olive oil; Salt; Freshly ground black pepper; 4 tablespoons extra-virgin olive oil; 2 slices white bread, crust removed; 3 dried ancho peppers, soaked, seeded and minced; 1 small fresh serrano or jalapeno pepper, split in half; 3 whole cloves garlic; 1 cup peeled, seeded and chopped tomatoes; 1/2 cup blanched almonds, roasted; 1/2 cup hazelnuts, roasted; 2 teaspoons red wine vinegar; Salt; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

4 fresh lobster tails, split in half
1 pound fresh scampi
1 pound large shrimp, peeled and deveined
Drizzle olive oil
Salt
Freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 slices white bread, crust removed
3 dried ancho peppers, soaked, seeded and minced
1 small fresh serrano or jalapeno pepper, split in half
3 whole cloves garlic
1 cup peeled, seeded and chopped tomatoes
1/2 cup blanched almonds, roasted
1/2 cup hazelnuts, roasted
2 teaspoons red wine vinegar
Salt
1 tablespoon finely chopped fresh parsley leaves

1
Preheat the grill.
2
Season the seafood with olive oil, salt and pepper.
3
Place on the grill and cook in batches until the seafood is done.
4
(**Add the items that will take longer to cook first on the grill i.e.
5
the lobster, scampi and then shrimp) In a large saute pan, over medium heat, add the oil.
6
When the oil is hot, add the bread and fry until golden on each side, about 2 minutes.
7
Remove and set aside.
8
In the same pan, add the peppers.
9
Saute for 1 minute and remove from the pan.
10
Reserve the oil.
11
In a food processor, combine the peppers and garlic.
12
Process until a paste forms.
13
Add the reserved fried bread, tomatoes and nuts.
14
Process until smooth.
15
Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt.
16
Process for 15 seconds.
17
Add the parsley and process for 5 seconds.
18
Remove and store in an airtight container under refrigeration until ready to use.
19
Remove the seafood from the grill.
20
Serve the sauce with the grilled seafood on a large platter.
21
Garnish with parsley.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 fresh lobster tails, split in half, 1 pound fresh scampi, 1 pound large shrimp, peeled and deveined, Drizzle olive oil, 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.

That's it — enjoy your meal!

Grilled Shellfish with Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions