| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 cup sliced almonds
- 3 large cloves garlic, thinly sliced
- 1/2 teaspoon smoked paprika
- One 16-ounce jar roasted red peppers, drained and patted dry
- 2 teaspoons sherry vinegar
- Kosher salt
- 18 large shrimp, peeled and deveined
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon finely grated garlic
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch green onions, trimmed
Instructions
- 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 |
| Total Fat | 28 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 183 milligrams |
| Sodium | 208 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3 grams |
| Protein | 26 grams |
| Sugar | 5 grams |
Reviews
This Romesco Sauce is everything! Great with the grilled shrimp (although I roasted my shrimp in the oven and it was delicious), but I had lots of leftover sauce. Loved the leftover Romesco sauce with grilled bread, grilled or roasted veggies, roasted chicken and stirred into rice.
YUM! Some of the easiest and best tasting shrimp ever! I WILL be saving this one and making it again- the real lemon zest was the KICKER- delicious!
SIX skewers for FOUR servings ???
Otherwise, this sounds like a winner; you also could sub in shrimp-sized pieces of chicken tenders, for diners who don’t like shrimp.
Very easy to make and the flavor of the sauce was phenomenal!! Thank you for sharing this!
I loved making this dish. First of all , I do not like fish of any kind. I also had my tonsils removed last week so I wasn’t angry making this dish while cooking…that is until I made this Romano sauce. Oh my…the smell of this amazing sauce is the best! Sauce is ideal with crackers and as a filling for various tart dishes. Friends loved this sauce. I highly recommend this dish. Thanks, Valerie!!! 🙂