Best Grilled Shrimp Skewers With Romesco Sauce Recipes

GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE

Grilled Shrimp Skewers With Roasted Red Pepper Sauce image

Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.

Provided by David Tanis

Categories dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 large red bell peppers
3/4 cup whole toasted almonds (see Tip)
1 teaspoon pimentón (smoked Spanish paprika)
1/4 teaspoon ground cayenne
3 garlic cloves, minced
Salt and pepper
1 cup extra-virgin olive oil
Lemon wedges, for serving
1 1/2 pounds very small potatoes, unpeeled
3 medium red onions, unpeeled and quartered
Salt
1 1/2 to 2 pounds fresh Gulf shrimp, or use frozen
Extra-virgin olive oil

Steps:

Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

Grilled Garlic Shrimp with Romesco Sauce image

Provided by Kelsey Nixon

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 pounds shrimp (16/20), peeled and deveined, tails on
3 tablespoons olive oil
2 teaspoons sugar
1 teaspoon pimenton (smoked Spanish paprika)
1 teaspoon kosher salt
3 cloves garlic, grated
1 lemon, zested
Romesco Sauce, for serving, recipe follows
1/4 cup marcona almonds, toasted
1 (12-ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon cayenne pepper
1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
1 large clove garlic, grated
Kosher salt and freshly cracked black pepper

Steps:

In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. 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 the Romesco Sauce.
Wine suggestion for this recipe: Pinot Grigio
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.
Per serving (based on 6 servings):
Calories 296
Total Fat 18 grams
Saturated Fat 2 grams
Protein 22 grams
Total Carbohydrate 10 grams
Sugar: 4 grams
Fiber 1 gram
Cholesterol 191 milligrams
Sodium 1397 milligrams

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

Grilled Garlic Shrimp With Romesco Sauce image

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.

Provided by DailyInspiration

Categories Peppers

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs shrimp, peeled and deveined (with tails on - 16/20 count)
3 tablespoons olive oil
2 teaspoons sugar (sugar in the marinade helps the shrimp to caramelize)
1 teaspoon smoked spanish paprika
1 teaspoon kosher salt
3 garlic cloves, grated
1 lemon, zest of
1/4 cup marcona almonds, toasted (Spanish almonds)
1 (12 ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry wine vinegar
1/4 teaspoon cayenne pepper
1 slice white bread, crust removed (about 1-inch thick, toasted and torn into pieces)
1 large garlic clove, grated
kosher salt
fresh ground black pepper

Steps:

In a large mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt, garlic and lemon zest. Let the shrimp marinate 20 minutes.
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.
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.