Shrimp Skewers with Romesco Sauce

Shrimp Skewers with Romesco Sauce Recipe
Randy Mayor; Melanie J. Clarke
Nuts and olive oil ensure that the majority of fat in this dish is the beneficial kind. Substitute walnuts or more almonds for the hazelnuts, if you prefer.

Yield:

6 servings (serving size: 1 skewer, 1/4 cup sauce, and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 27 %
Fat 7.8 g
Satfat 1 g
Monofat 3.6 g
Polyfat 2.1 g
Protein 37.2 g
Carbohydrate 9.7 g
Fiber 1.7 g
Cholesterol 259 mg
Iron 5.1 mg
Sodium 597 mg
Calcium 118 mg

Ingredients

Romesco Sauce:
3 tablespoons slivered almonds, toasted
2 tablespoons chopped hazelnuts, toasted
1/4 teaspoon salt
1 (1-ounce) slice French bread, toasted
1 garlic clove, crushed
1 cup chopped plum tomato
1 tablespoon red wine vinegar
1 teaspoon extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (7-ounce) bottle roasted red bell peppers, drained
3 tablespoons chopped fresh flat-leaf parsley
Shrimp:
2 1/4 pounds jumbo shrimp, peeled and deveined
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
6 lemon wedges

Preparation

To prepare romesco, place first 5 ingredients in a food processor; process until finely ground. Add tomato and next 6 ingredients (tomato through bell peppers); process until smooth. Transfer to a bowl; stir in parsley.

Prepare grill or broiler.

To prepare shrimp, combine shrimp, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Thread shrimp onto 6 (8-inch) skewers. Place skewers on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done. Serve shrimp with sauce and lemon wedges.

Note:

Patsy Jamieson,

May 2002
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