Grilled Shrimp With Romesco Sauce Recipe

Name: Grilled Shrimp With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dried New Mexico or California chile, stemmed and seeded; 1 Roma tomato (4 oz.), rinsed and cored; About 1 1/2 teaspoons olive oil; Salt and pepper; 2 tablespoons sliced garlic; 3/4 cup drained canned roasted red peppers; 2 tablespoons toasted almonds (see notes); 1 tablespoon sherry vinegar; 1 tablespoon chopped Italian parsley; 1 pound (26 to 30 per lb.) peeled, deveined shrimp

Servings: persons

1 dried New Mexico or California chile, stemmed and seeded
1 Roma tomato (4 oz.), rinsed and cored
About 1 1/2 teaspoons olive oil
Salt and pepper
2 tablespoons sliced garlic
3/4 cup drained canned roasted red peppers
2 tablespoons toasted almonds (see notes)
1 tablespoon sherry vinegar
1 tablespoon chopped Italian parsley
1 pound (26 to 30 per lb.) peeled, deveined shrimp

1
In a bowl, soak chile in 1 cup boiling water until soft, 20 minutes. Drain.
2
Slice tomato in half lengthwise; remove seeds. Drizzle about 1/2 teaspoon olive oil over cut sides; sprinkle lightly with salt and pepper. Place tomato halves on a baking sheet, cut sides up, and bake in a 400u00b0 oven until browned and soft, about 20 minutes.
3
Pour 1 teaspoon olive oil into an 8- to 10-inch frying pan over medium heat. Add garlic and stir often until lightly browned, about 5 minutes.
4
In a food processor or blender, combine chile, tomato, garlic, peppers, almonds, vinegar, and parsley. Whirl until well blended. Add salt and pepper to taste. Pour into a bowl.
5
Rinse shrimp and pat dry. Thread onto four metal skewers (10 to 14 in.). Brush with olive oil; sprinkle with salt and pepper. Place shrimp on a barbecue grill over a solid bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes total. Serve with romesco sauce.

187

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1 dried New Mexico or California chile, stemmed and seeded, 1 Roma tomato (4 oz.), rinsed and cored, About 1 1/2 teaspoons olive oil, Salt and pepper, and more.

Yes, Grilled Shrimp 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 Shrimp With Romesco Sauce

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