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.
PAN-SEARED SHRIMP WITH ROMESCO SAUCE, CREAMY GRITS, AND GREENS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 1 serving
Number Of Ingredients 24
Steps:
- For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
- For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
- For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
- Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
- Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
- Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
- To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
- Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.
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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- Combine all of the ingredients for the Romesco sauce in a food processor or high speed blender and purée until mostly smooth. Pour into a serving bowl and set aside.
- Heat the grill to high. Place the shrimp on a rimmed sheet pan or large plate. Pat them dry with paper towels then drizzle with olive oil and season generously with kosher salt and fresh ground black pepper.
- Thread the shrimp onto skewers making sure the skewer goes through the tail and thick part of the shrimp. Oil the grill grates then place the shrimp skewers on horizontally. Grill until lightly golden brown and opaque, about 1 1/2 - 2 minutes per side. Remove from the grill and skewers and serve with the Romesco sauce.
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