Grilled Shrimp Skewers with Romesco

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Romesco is a classic Spanish sauce made with tomatoes, almonds, bell peppers, and garlic. It's traditionally served with grilled fish or chicken. Here, ancho chiles add a hint of smokiness. The sauce will keep in the refrigerator for up to 3 days.

Yield:

6 servings (serving size: 2 skewers and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 277
Caloriesfromfat 27 %
Fat 8.4 g
Satfat 1.1 g
Monofat 3.5 g
Polyfat 2.1 g
Protein 37.4 g
Carbohydrate 13 g
Fiber 2.1 g
Cholesterol 259 mg
Iron 5.2 mg
Sodium 684 mg
Calcium 119 mg

Ingredients

Romesco:
8 plum tomatoes (about 1 1/4 pounds)
4 garlic cloves, unpeeled
Cooking spray
1/2 cup water
5 tablespoons red wine vinegar, divided
1/4 teaspoon crushed red pepper
2 ancho chiles
1/4 cup whole blanched almonds
1 (1-ounce) slice French bread or other firm white bread, torn into small pieces
2 tablespoons water
1 teaspoon salt
2 teaspoons olive oil
3/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
Shrimp:
2 1/4 pounds jumbo shrimp, peeled and deveined
3 tablespoons chopped fresh parsley (optional)

Preparation

Preheat oven to 350º.

To prepare romesco, place tomatoes and garlic in a shallow roasting pan coated with cooking spray. Bake at 350º for 30 minutes or until tender. Cool. Peel and seed tomatoes; peel garlic.

Combine 1/2 cup water, 3 tablespoons vinegar, crushed red pepper, and chiles in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes. Drain. Discard stems and seeds from chiles.

Heat a small skillet coated with cooking spray over medium-high heat. Add almonds; cook 2 minutes or until lightly browned, stirring frequently. Remove from pan. Add bread to pan; cook 2 minutes or until lightly browned, stirring frequently. Place tomatoes, garlic, chiles, 2 tablespoons vinegar, almonds, bread, 2 tablespoons water, salt, oil, paprika, and pepper in a food processor; process mixture until smooth.

Prepare grill or broiler.

Thread the shrimp onto 12 (8-inch) skewers. Place skewers on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until shrimp are done. Sprinkle shrimp with parsley, if desired. Serve with romesco.

Note:

Joanne Weir,

July 2003