Ingredients
-
2
-
3
-
2
-
1
-
1
-
3
-
1
-
-
1/4
-
1
-
3
-
2
-
1/4
-
1
-
1
Directions
Grilled Garlic Shrimp With Romesco Sauce, From Cooking Channel – Kelsey Nixon The Romesco sauce is served alongside the grilled shrimp as a dipping sauce YUM! Prep time does not include marinating time for shrimp , 5 stars, per DH The shrimp were different and exquisite As long as he had a shrimp in tow, the sauce was wonderful The sauce, on its own, lacked something, some bite Perhaps some tomato??? I halved the shrimp part and made the full amount of sauce, although I ended up pouring half of the sauce down the drain Served over fettuccine, which may not be Spanish, but we enjoyed it this way Also, I did not buy Marcona almonds for the 1/4 cup needed, but used regular sliced almonds, toasted at 400 F for 3 minutes Perhaps I should add 1 dried red chile pepper to the sauce (would be the first time I ever ADDED a chile pepper!) We enjoyed this side trip off our straight and narrow Made for Please Review My Recipe tag game
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Mixing Bowl, Combine the Shrimp, Olive Oil, Sugar, Paprika, Salt, Garlic and Lemon Zest. Let the Shrimp Marinate 20 Minutes. |
|
2
Done
|
Preheat a Grill Pan Over High Heat. When the Grill Pan Is Hot, Grill the Shrimp Until They Are Just Cooked Through and Turning Pink, About 2 Minutes Per Side. Serve Immediately With Romesco Sauce. |
|
3
Done
|
Romesco Sauce: in a Food Processor, Process the Toasted Almonds Until Ground. Add the Roasted Red Peppers, Olive Oil, Vinegar, Cayenne Pepper, Bread and Garlic. Process Until the Mixture Is Smooth. Season the Sauce With Salt and Pepper and Transfer It to a Serving Bowl to Serve Alongside the Grilled Shrimp. If the Consistency Is Too Thick, Add More Olive Oil and Vinegar to Achieve the Consistency You Prefer. |
