This was excellent! Doubled everything for a holiday party in December. Added cream to the leftovers and tossed in some rice pasta - excellent! Made the sauce again as a pasta sauce last night and it was just as delicious as the first time. Easy and quick.
Grilled Shrimp with Romesco Sauce
Serve this as an appetizer at your next outdoor bash, and your guests will swoon over the spicy, rich sauce full of fire-roasted tomatoes. Simple and delicious, they're every hosts dream dish.
More From Oxmoor House
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This