Time: 55 min.
Complexity: easily
Servings: 4

A quick and easy appetizer of grilled shrimp on skewers, served with fried green onions and a delicious romesco sauce. It pairs perfectly with seafood and was originally created specifically for it. The shrimp and onions can be grilled or pan-fried. They cook in no more than 5 minutes. The romesco sauce can be made the day before and stored in the refrigerator. This Spanish sauce features roasted bell peppers and toasted almonds, along with additional spices. You can use canned peppers to save time. A superb summer appetizer with vibrant flavors.

Ingredients:

Shrimp on skewers

• 18 large shrimp, peeled and deveined
• 1 teaspoon finely grated lemon zest
• 0.5 tsp finely grated garlic
• 2 tbsp. l. olive oil
• 1 bunch green onions, trimmed
• Special equipment: 6 bamboo skewers, 10-15 cm long.

Romesco sauce

• 1/4 cup olive oil
• 0.5 cups chopped almonds
• 3 large cloves garlic, thinly sliced
• 0.5 tsp smoked paprika
• 1 can (450g) of canned roasted red peppers, drained
• 2 tsp sherry vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, sweet pepper, sherry vinegar, garlic, paprika, almond

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Preparation:

Step 1
• Romesco sauceHeat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring frequently, until golden, about 3 minutes. Add the garlic and cook, stirring, until pale golden and intensely fragrant, about 1 minute. Add the smoked paprika and blend for 30 seconds. Transfer to a blender. Add the roasted peppers, vinegar, and 1/2 teaspoon of salt and blend until almost smooth. Transfer to a bowl and let cool to room temperature. The romesco sauce can be made 1 day ahead and refrigerated.
Step 2
• Shrimp on skewersIn a bowl, combine the shrimp with the lemon zest, garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper to taste. Thread 3 shrimp onto each skewer. Drizzle the green onions in the bowl with the remaining 1 tablespoon olive oil and sprinkle with a pinch of salt.
Step 3
• Preheat a grill or grill pan over medium-high heat. Grill the green onions, turning occasionally, until wilted and charred in spots, about 5 minutes. Transfer to a serving platter. Grill the shrimp skewers, turning once, until cooked through, 2-3 minutes per side. Place the skewers on the serving platter with the green onions and serve with romesco sauce.
  
  You can decorate the table grilled beef tenderloin appetizer.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.