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
Provided by Kelsey Nixon
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
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 LEEKS WITH ROMESCO SAUCE
In Catalonia there is an annual ritual called the calçotada, an outdoor barbecue that revolves around local spring onions called calçots. After harvest, the onions, which look like baby leeks, are grilled, then wrapped in newspapers to steam for a bit. They're served with romesco sauce, the nut-thickened pepper purée that is another regional specialty. For this picnic recipe, I've substituted leeks for the spring onions and reversed the process, steaming the leeks at home, then finishing them on a wood fire to get the smoky flavor.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
- Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn't be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
- Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
- Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED SPRING ONIONS WITH ROMESCO SAUCE
Spring onions look similar to green onions, but are a bit larger and stronger tasting. This recipe was developed by Melissa Clark and appeared in the New York Times. Romesco sauce is commonly served in the Catalan region of Spain. It can also be served as a sauce for meat, fish or vegetables other than spring onions. It can also be served on bread. This recipe takes 30 minutes using a microwave, 1 hour otherwise. I would probably decrease the oil in this recipe considerably, and add more warm water to make it less thick.
Provided by Kumquat the Cats fr
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
- Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
- Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
- To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.
Nutrition Facts : Calories 285.8, Fat 27.9, SaturatedFat 3.6, Cholesterol 62.9, Sodium 263, Carbohydrate 7.4, Fiber 2.6, Sugar 2.5, Protein 4.4
ROMESCO WITH GRILLED BREAD, SPRING ONIONS AND SHRIMP
From Food & Drink's Best of 2008 list - I am stashing for using once our shrimp, first early maters & spring onions are available. Plan to make with my Recipe#181632 . The foodies at Food & Drink say: "Is romesco becoming the new pesto? Just as our obsession with Italian cooking turned that Ligurian sauce of basil, nuts and olive oil into a near-staple, the increasing interest in Spanish cooking is doing the same for romesco, essentially peppers, nuts and tomatoes ground together until they're nearly smooth. If so, it couldn't happen to a nicer sauce. "Earthy, toothsome, definitely habit-forming, romesco is rough magic in a bowl," wrote staff writer Amy Scattergood when she developed this recipe. Romesco can be used in any number of ways -- spooned into a soup, served on fish, or simply smeared on bread. But one of the most traditional uses is in the classic Catalan dish calcotada: grilled bread topped with grilled spring onions and grilled shrimp. In Spain, it's traditionally served only in the spring, but if you ask us, this is good enough to eat any time." Mmmm, will be planting onion sets in the next 2 weeks, thinking of this recipe for the first gloriously warm-hot day. Too dang difficult to jockey in my Romesco sauce recipe - Recipe#181632
Provided by Busters friend
Categories < 60 Mins
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
- Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.
- Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.
- Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.
Nutrition Facts : Calories 403.3, Fat 17.3, SaturatedFat 2.6, Cholesterol 143.2, Sodium 4570, Carbohydrate 38.5, Fiber 2, Sugar 0.6, Protein 22.1
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ROMESCO WITH GRILLED BREAD, SPRING ONIONS AND SHRIMP
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- Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
- Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.
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- Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.
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