Prep 25 mins
Cook 5 mins
From Cooking Channel - Kelsey Nixon. The Romesco sauce is served alongside the grilled shrimp as a dipping sauce. YUM! Prep time does not include marinating time for shrimp.
- 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
- In a large mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt, garlic and lemon zest. Let the shrimp marinate 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 Romesco sauce.
- Romesco Sauce: 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. If the consistency is too thick, add more olive oil and vinegar to achieve the consistency you prefer.
I think this recipe is jinx'ed, lol. Every time I want to make it iit starts pouring rain. Call me odd but I just don't enjoying grilling in the rain. Tonight I just gave up and made the recipe in a pan and it tasted fine. It lacked the panache of the outdoor grill but it was still very tasty indeed. I use my last few marcona almonds for this worthy dish with no regrets. My single change was to use white wine vinegar in place of sherry. DH called it Shrimp and Dip. Served with steamed asparagus and sliced ripe tomatoes it made a delicious dinner that didn't break the calorie bank.
5 stars, per DH. The shrimp were different and exquisite. As long as he had a shrimp in tow, the sauce was wonderful. The sauce, on its own, lacked something, some bite. Perhaps some tomato??? I halved the shrimp part and made the full amount of sauce, although I ended up pouring half of the sauce down the drain. Served over fettuccine, which may not be Spanish, but we enjoyed it this way. Also, I did not buy Marcona almonds for the 1/4 cup needed, but used regular sliced almonds, toasted at 400 F for 3 minutes. Perhaps I should add 1 dried red chile pepper to the sauce (would be the first time I ever ADDED a chile pepper!). We enjoyed this side trip off our "straight and narrow". Made for Please Review My Recipe tag game.