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Grilled Shrimp with Romesco Sauce
Note: we’re using almonds to thicken – and omitting the typical bread in the sauce. If just 1 or 2 of you are having shrimp, you can do half or a quarter of the Romesco sauce recipe – but it’s fun to have extra for dipping veggies, putting on sandwiches, serving with roast chicken or on top of steamed broccoli, and it will keep for a week in the fridge – or can be frozen. Wild shrimp should be used. Buying frozen shrimp which has been peeled, deveined and the tail left on, is an easy option.
Sauce for the Grilled Shrimp
- 1/2 c roasted, chopped red bell pepper (I used peppers from a jar – but you could roast your own)
- 1/2 c canned diced fire-roasted tomatoes
- 1/2 c almonds (I used sliced); if you’re ambitious, toast them first
- 1 tsp smoked paprika (or any kind you’ve got)
- 1 tsp kosher salt
- 1/4 tsp chipotle chile powder (optional)
- 2 garlic cloves, roughly chopped
- 1-2 T sherry vinegar – or red wine vinegar – to taste
- 2 T olive oil
Put all the ingredients into a blender and blend until smooth.
- 1 lb shrimp, peeled, tail left on if you’d like
- kosher salt
- 2 T lime juice
Lace the shrimp onto skewers, placing them so they touch each other – in order to keep them juicier. Lightly salt (less than 1 tsp per pound). Grill over medium high heat for 3 minutes on each side. Remove from the grill, sprinkle with 2 T lime juice and serve with the Romesco sauce.
Use the Romesco sauce with chicken, fish, vegetables, and chips – as well as shrimp. I like it on a leaf of Baby Gem lettuce – with a bit of salt – as a snack. Brought to you by BigLittleMeals.com and Andy and Ann.
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