Grilled Shrimp with Romesco

from Sunday Cooking

Sometimes I go into the weekend with my mind already made up about what to make. Other times I let the ingredients lead the way. Such was the case this last weekend when a trip to the Mar Vista Farmers Market brought me to these beautiful red peppers. For a while now, I've been wanting to try to make a romesco sauce - think pesto, but Spanish-style, with red peppers and almonds as the base - so here was my chance. Threw some shrimp on the grill, brushed on the romesco, served them with some fresh lemon and more romesco sauce for dipping... wow. Earthy and sweet, with layers of flavor and texture.

(I should note that what follows is a simplified version of romesco, with ingredients that you won't have to go hunting too hard to find.)

Total time: 1 hr Servings: Yields 2 1/2 cups of sauce; about 40-45 shrimp

Ingredients

Romesco Sauce

  • 2 medium red peppers, quartered and deseeded
  • 2 medium ripe tomatoes, quartered
  • 4-6 cloves of garlic
  • 1 cup of blanched almonds, toasted
  • 1 slice of day-old bread
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon of Spanish paprika
  • pinch of crushed red pepper flakes, optional
  • 1/4 cup of sherry wine or red wine vinegar
  • 1/2 cup extra virgin olive oil

Grilled Shrimp

  • 2 pounds of peeled, deveined shrimp (about 45)
  • lemon wedges for garnish

 

Preparation

1. Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil.

2. Place peppers, tomatoes, and garlic on baking sheet.  Drizzle with a little bit of olive oil, and sprinkle some kosher salt over top. Roast in oven for 15-20 minutes, until garlic becomes golden brown.  Remove from oven and let cool, about 10 minutes.

2. Place almonds in food processor.  Blend until finely ground.  Add peppers, tomatoes, garlic, bread, salt, paprika, and red pepper flakes, and process.  Drizzle in vinegar and olive oil.  Blend until smooth.  Taste, season if necessary.

3. Heat grill over medium-high flame. Reserve 1 1/2 cups of romesco sauce for dipping.  Brush shrimp with remaining romesco.

4. When grill is hot, add shrimp to grill. Cook until shells are pink and meat is opaque, about 2-3 minutes per side.

5. Serve with remaining romesco sauce for dipping, and squeeze a little fresh lemon juice to finish.

Enjoy!