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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 37.4g
  • Carbohydrate: 13g
  • Fiber: 2.1g
  • Cholesterol: 259mg
  • Iron: 5.2mg
  • Sodium: 684mg
  • Calcium: 119mg

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

  1. Preheat oven to 350º.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare grill or broiler.
  6. 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.
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