Grilled Shrimp with Romesco Sauce

Grilled Shrimp with Romesco Sauce
Photo by James Carrier

Ingredients

  • 1 tablespoon sherry vinegar
  • 2 tablespoons toasted almonds (see notes)
  • 1 pound (26 to 30 per lb.) peeled, deveined shrimp
  • 1 pound (26 to 30 per lb.) peeled, deveined shrimp
  • 1 dried New Mexico or California chile, stemmed and seeded
  • 1 dried New Mexico or California chile, stemmed and seeded
  • About 1 ½ teaspoons olive oil
  • + 13 more ingredients
    • 2 tablespoons sliced garlic
    • 2 tablespoons sliced garlic
    • About 1 ½ teaspoons olive oil
    • 1 Roma tomato (4 oz.), rinsed and cored
    • ¾ cup drained canned roasted red peppers
    • Salt and pepper
    • 1 tablespoon sherry vinegar
    • Salt and pepper
    • 1 tablespoon chopped Italian parsley
    • ¾ cup drained canned roasted red peppers
    • 1 tablespoon chopped Italian parsley
    • 1 Roma tomato (4 oz.), rinsed and cored
    • 2 tablespoons toasted almonds (see notes)

1. In a bowl, soak chile in 1 cup boiling water until soft, 20 minutes. Drain.2. Slice tomato in half lengthwise; remove seeds. Drizzle about 1/2 teaspoon olive oil over cut sides; sprinkle lightly with salt and pepper. Place tomato halves on a baking sheet, cut sides up, and bake in a 400° oven ...

View full recipe at My Recipes

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