Grilled Shellfish with Romesco Sauce
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Amount per serving
- Calories: 227
- Calories from fat: 27%
- Fat: 6.7g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.4g
- Protein: 24.2g
- Carbohydrate: 15.4g
- Fiber: 1.5g
- Cholesterol: 86mg
- Iron: 14.5mg
- Sodium: 537mg
- Calcium: 83mg
- 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.
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