This Grilled Shrimp and Romesco Sauce is a delicious, easy and light meal from the Catalonia region of Spain. You can put the sauce on any type of seafood, but I also like to serve it the traditional way with grilled shrimp and green onions along with crusty bread. Dipping is half the fun and the sauce has a fully packed taste because of the roasted peppers, garlic, bread crumbs and nuts. This is a perfect way to feed your guests, especially in the summer time while sitting outside with some chilled wine!
The easiest way to make the Romesco sauce is in the food processor or a large blender. For the red peppers, you can roast them yourself, or if you are in a hurry, you can use store bought. To roast the red peppers, place 4 halves outside up on a baking sheet and broil on high for about 15 minutes.
You want the outside to be completely burned black and the inside tender. Place in a baggie and seal up.
Let the peppers sweat and cool down.
Peel the peppers and set aside. Be sure not to rinse.
In a food processor, grind the nuts up until very small. Set the nuts aside. In the same food processor, add the canned tomatoes, parsley and garlic.
Run the processor until everything is thick and saucy.
Place the bread crumbs, nuts, olive oil, salt, paprika and roasted peppers in the food processor with the tomato mixture.
Run until everything is incorporated and a light red or pinkish color. Place the romesco sauce in a dish and set aside. (Note: if this is more than you need for serving, you can place the rest in a sealed jar and freeze for later).
For the shrimp and green onions, I highly recommend grilling them. Skewer your shrimp and set aside.
On a baking pan, lay the green onions. Coat with olive oil and sprinkle sea salt on both sides.
Grill on both sides until nicely browned and then set aside.
Coat the shrimp with olive oil and sprinkle with sea salt on both sides. Grill until browned. The way I like to serve this dish is as a salad.
Put a generous amount of baby spinach on each plate. Then add the shrimp, off the skewers as well and the grilled onions. Serve with individual ramekins of romesco sauce and crusty bread. One last note, I like to leave the olive oil and vinegar out so that your guests can add more as they like to their plates. Serves 4.
Ingredients
Directions
The easiest way to make the Romesco sauce is in the food processor or a large blender. For the red peppers, you can roast them yourself, or if you are in a hurry, you can use store bought. To roast the red peppers, place 4 halves outside up on a baking sheet and broil on high for about 15 minutes.
You want the outside to be completely burned black and the inside tender. Place in a baggie and seal up.
Let the peppers sweat and cool down.
Peel the peppers and set aside. Be sure not to rinse.
In a food processor, grind the nuts up until very small. Set the nuts aside. In the same food processor, add the canned tomatoes, parsley and garlic.
Run the processor until everything is thick and saucy.
Place the bread crumbs, nuts, olive oil, salt, paprika and roasted peppers in the food processor with the tomato mixture.
Run until everything is incorporated and a light red or pinkish color. Place the romesco sauce in a dish and set aside. (Note: if this is more than you need for serving, you can place the rest in a sealed jar and freeze for later).
For the shrimp and green onions, I highly recommend grilling them. Skewer your shrimp and set aside.
On a baking pan, lay the green onions. Coat with olive oil and sprinkle sea salt on both sides.
Grill on both sides until nicely browned and then set aside.
Coat the shrimp with olive oil and sprinkle with sea salt on both sides. Grill until browned. The way I like to serve this dish is as a salad.
Put a generous amount of baby spinach on each plate. Then add the shrimp, off the skewers as well and the grilled onions. Serve with individual ramekins of romesco sauce and crusty bread. One last note, I like to leave the olive oil and vinegar out so that your guests can add more as they like to their plates. Serves 4.