Grilled Shrimp Skewers With Romesco

  1. Preheat oven to 350u0b0.
  2. To prepare romesco, place tomatoes and garlic in a shallow roasting pan coated with cooking spray. Bake at 350u0b0 for 30 minutes or until tender. Cool. Peel and seed tomatoes; peel garlic.
  3. Combine 1/2 cup water, 3 tablespoons vinegar, crushed red pepper, and chiles in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes. Drain. Discard stems and seeds from chiles.
  4. Heat a small skillet coated with cooking spray over medium-high heat. Add almonds; cook 2 minutes or until lightly browned, stirring frequently. Remove from pan. Add bread to pan; cook 2 minutes or until lightly browned, stirring frequently. Place tomatoes, garlic, chiles, 2 tablespoons vinegar, almonds, bread, 2 tablespoons water, salt, oil, paprika, and pepper in a food processor; process mixture until smooth.
  5. Prepare grill or broiler.
  6. Thread the shrimp onto 12 (8-inch) skewers. Place skewers on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until shrimp are done. Sprinkle shrimp with parsley, if desired. Serve with romesco.

tomatoes, garlic, cooking spray, water, red wine vinegar, red pepper, ancho chiles, whole blanched almonds, bread, water, salt, olive oil, paprika, freshly ground black pepper, shrimp, jumbo shrimp, fresh parsley

Taken from www.myrecipes.com/recipe/grilled-shrimp-skewers-with-romesco (may not work)

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