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Grilled Romesco Shrimp » Simple and Healthy Recipe! ✅

In this simple and flavorful dinner, a quick version of romesco, a rich, nutty sauce that hails from the Catalan region of Spain, also serves as a marinade and dipping sauce for sweet and savory shrimp. Romesco is made entirely from pantry ingredients and requires nothing more than mixing everything together in a food processor. It is by no means a traditional version, but it still delivers big, cheeky, and bold flavors. Better yet, once the shrimp are coated in the sauce, they can go straight to the grill—no planning ahead or long marinating required. Place the shrimp on the hot racks, and in less than 10 minutes, be back in your kitchen or a nearby sunny restaurant, a large plate of smoked red shrimp in hand. Serve the remaining romesco sauce separately to enhance the already bright and nuanced flavors.

A few notes: While any size shrimp will work, large and jumbo shrimp are easier to handle on the grill. Cook them directly on racks or a baking sheet, or thread them onto metal or bamboo skewers (soaked in water first so they don’t catch fire) for easier flipping. If you don’t have a grill, brown the shrimp in a skillet or under the grill. So many sides go well: crusty bread, fluffy rice, a green salad, or grilled vegetables.— EmilyC

It’s the end of a long day at work (or the beginning of a very long week) and we’re hungry. Like “I can’t think straight” with hunger. Fortunately, Food52 contributor EmilyC wants to think of everything for us. In Dinner’s Ready, her bi-monthly column on weeknight wonders, Emily shares simple and tasty recipes that will have a great meal on the table in no time. – Publishers

ingredients
  • Romesco sauce
  • 1/4 cup sliced ​​and toasted almonds

  • 3/4 cup roasted piquillo or red peppers (about half of a 10-ounce jar)

  • 1/4 cup extra virgin olive oil

  • 1/4 cup dried tomatoes packed in olive oil

  • 3 tablespoons olive oil from the jar of dried tomatoes

  • 3 tablespoons of water

  • 2 1/2 tablespoons sherry vinegar, plus more to taste

  • 2 teaspoons smoked Spanish paprika

  • 1/2 teaspoon garlic powder

  • 3 pinches red pepper flakes, or to taste

  • Kosher salt and freshly ground black pepper

  • Shrimp
  • 1 1/2 pounds large or jumbo shrimp, peeled and deprived, tails removed

  • 1 teaspoon Morton’s kosher salt (or 1 1/2 teaspoons diamond crystals)

  • Neutral or olive oil, for roasting

  • 1 lemon, cut in half

Indications
  1. In a food processor or high-power blender, blend almonds until finely ground. Add the rest of the romesco ingredients and work until smooth. Season with salt and pepper, then season with vinegar and pepper flakes to your liking. The sauce should be relatively thick, but thin enough to coat the shrimp well.

  2. Transfer 2/3 cup of the romesco sauce to a medium bowl. Pat shrimp dry and add to bowl with 1 teaspoon Morton’s Kosher Salt (or 1 1/2 teaspoons Diamond Crystal). Stir until evenly coated in marinade. (Note: Marinated shrimp can be grilled right away or chilled up to 12 hours in advance. If preparing ahead of time, simply withhold salt and add before grilling.)

  3. Heat grill to medium-high heat. Clean the grates and then brush them with oil.

  4. Grill the shrimp for about 2-3 minutes on the first side (you should see some charring around the edges), then flip and cook for another 1-2 minutes, until opaque and cooked through. (Hint: If you’re not sure if they’re cooked, slice them into one to check.) Remove the shrimp to a serving tray and top with some squeezed lemon juice.

  5. Serve hot, with the rest of the romesco sauce on the side.

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