Grilled Shrimp Skewers with Romesco

Grilled Shrimp Skewers with Romesco
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ cup water
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1 (1-ounce) slice French bread or other firm white bread, torn into small pieces
  • 8 plum tomatoes (about 1 1/4 pounds)
  • ¼ teaspoon crushed red pepper
  • ¾ teaspoon paprika
  • + 11 more ingredients
    • ¼ cup whole blanched almonds
    • 3 tablespoons chopped fresh parsley (optional)
    • ¼ teaspoon freshly ground black pepper
    • 2 ancho chiles
    • 2 ¼ pounds jumbo shrimp, peeled and deveined
    • Romesco:
    • 2 teaspoons olive oil
    • Shrimp:
    • Cooking spray
    • 5 tablespoons red wine vinegar, divided
    • 4 garlic cloves, unpeeled

Preheat oven to 350°.To prepare romesco, place tomatoes and garlic in a shallow roasting pan coated with cooking spray. Bake at 350° for 30 minutes or until tender. Cool. Peel and seed tomatoes; peel garlic.Combine 1/2 cup water, 3 tablespoons vinegar, crushed red pepper, and chiles in a small sa...

View full recipe at My Recipes

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