Excellent romesco sauce! I did add a drizzle of EVOO and a little salt to the shrimp before grilling. My guests loved it! I only grilled 1 pound of shrimp, so I had a lot of sauce left over. I used it today on penne pasta and it was delicious with some sauteed portobello mushrooms and steamed chard from my garden.
Grilled Shrimp with Romesco Sauce
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- Calories: 170
- Fat: 5.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.3g
- Protein: 23.9g
- Carbohydrate: 4.7g
- Fiber: 0.7g
- Cholesterol: 172mg
- Iron: 3.1mg
- Sodium: 419mg
- Calcium: 72mg
- 1 cup canned fire-roasted diced tomatoes, drained
- 1/4 cup slivered almonds, toasted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons crushed red pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 3 garlic cloves, chopped
- 2 (7 1/2-ounce) jars roasted red bell peppers, drained
- 1 (1-ounce) slice gluten-free white bread
- 48 large fresh shrimp (about 3 pounds)
- Cooking spray
- Chopped fresh parsley (optional)
- 1. Preheat grill to medium-high heat.
- 2. Place first 10 ingredients in a food processor, and process until smooth.
- 3. Place shrimp on grill rack coated with cooking spray. Grill shrimp 3 minutes on each side or until done. Garnish with parsley, if desired, and serve with sauce.
To get a head start on this appetizer, you can prepare and refrigerate the no-cook sauce the night before. Store it in an airtight container, and then set it out while you grill your shrimp so it can come to room temperature; or, serve the sauce chilled, if you like.
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