Grilled Shellfish with Romesco Sauce

This thick, robust sauce hails from Spain and keeps for about a week refrigerated.


6 servings (serving size: 4 shrimp, 4 clams, 4 mussels, and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 27 %
Fat 6.7 g
Satfat 0.8 g
Monofat 3.1 g
Polyfat 1.4 g
Protein 24.2 g
Carbohydrate 15.4 g
Fiber 1.5 g
Cholesterol 86 mg
Iron 14.5 mg
Sodium 537 mg
Calcium 83 mg


2 (1 1/2-ounce) slices white bread, crusts removed
1 red bell pepper
2 teaspoons extravirgin olive oil, divided
3 garlic cloves, minced
1 teaspoon Hungarian sweet paprika
3 plum tomatoes, peeled, seeded, and chopped (about 1/2 pound)
1 jalapeño pepper, seeded and minced
2 tablespoons dry sherry
2 tablespoons blanched almonds, toasted
3 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon extravirgin olive oil
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
1 garlic clove, minced
Cooking spray
24 littleneck clams, scrubbed (about 2 pounds)
24 mussels, scrubbed and debearded (about 2 pounds)


Preheat broiler.

To prepare sauce, place bread directly onto oven rack. Broil 2 minutes on one side or until toasted; remove from oven and cut into cubes. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 garlic cloves; cook 2 minutes, stirring occasionally. Add paprika, tomatoes, and jalapeño; cook 2 minutes, stirring occasionally. Add sherry; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in bread.

Place bread mixture, bell pepper, remaining 1 teaspoon oil, almonds, and next 4 ingredients (through salt) in a food processor; process until smooth.

Prepare grill.

To prepare shellfish, combine parsley, 1 teaspoon oil, shrimp, and 1 garlic clove in a large zip-top plastic bag. Seal and refrigerate for 30 minutes. Thread 4 shrimp onto each of 6 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill. Place clams and mussels directly onto grill rack; grill 10 minutes or until shells open. Discard any unopened shells. Serve shellfish with sauce.


Domenica Marchetti,

August 2006
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