Grilled Garlic Shrimp With Romesco Sauce

Name: Grilled Garlic Shrimp With Romesco Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs shrimp, peeled and deveined (with tails on - 16/20 count); 3 tablespoons olive oil; 2 teaspoons sugar (sugar in the marinade helps the shrimp to caramelize); 1 teaspoon smoked spanish paprika; 1 teaspoon kosher salt; 3 garlic cloves, grated; 1 lemon, zest of; 1/4 cup marcona almonds, toasted (Spanish almonds); 1 (12 ounce) jar roasted red peppers, drained; 3 tablespoons olive oil; 2 tablespoons sherry wine vinegar; 1/4 teaspoon cayenne pepper; 1 slice white bread, crust removed (about 1-inch thick, toasted and torn into pieces); 1 large garlic clove, grated; kosher salt; fresh ground black pepper

⏱ 30 mins 🍽 6-8 serving(s) 🏷 Peppers

This dish features plump shrimp marinated with garlic, smoked paprika and lemon zest, then quickly grilled. They are accompanied by a classic Romesco sauce, a Spanish blend of toasted almonds, roasted red peppers, sherry vinegar and bread, creating a smoky, nutty dip. The sauce is prepared in a food processor for a smooth texture. It's an ideal starter or main for sharing, ready in about 30 minutes.

Ingredients

2 lbs shrimp, peeled and deveined (with tails on - 16/20 count)
3 tablespoons olive oil
2 teaspoons sugar (sugar in the marinade helps the shrimp to caramelize)
1 teaspoon smoked spanish paprika
1 teaspoon kosher salt
3 garlic cloves, grated
1 lemon, zest of
1/4 cup marcona almonds, toasted (Spanish almonds)
1 (12 ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry wine vinegar
1/4 teaspoon cayenne pepper
1 slice white bread, crust removed (about 1-inch thick, toasted and torn into pieces)
1 large garlic clove, grated
kosher salt
fresh ground black pepper

Method

Place the shrimp into a large bowl with the olive oil, sugar, paprika, salt, grated garlic and lemon zest, mixing to combine. Allow the shrimp to marinate for 20 minutes.
Heat a grill pan. Once hot, cook the shrimp for about 2 minutes on each side until they are pink and just cooked through. Serve straight away with the Romesco sauce.
For the Romesco sauce, put the toasted almonds into a food processor and grind them. Add the drained roasted peppers, olive oil, sherry wine vinegar, cayenne pepper, torn toasted bread and grated garlic clove. Process everything until smooth. Season the sauce with salt and fresh ground black pepper, then move it to a bowl. If the sauce seems too thick, you can adjust it with extra olive oil and vinegar.

Nutrition (per serving)

Sodium1964500 mg

Recipe details

CategoryPeppers

AuthorDailyInspiration