Find recipes for Grilled Shrimp with Romesco Sauce and other Healthy Eating recipes. Get all the best recipes at . Recipe directions: Combine chile and 1 cup of boiling water in a small bowl and let stand 20 minutes, until tender.
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by
dLife
Try this Grilled Shrimp with Romesco Sauce recipe or find other Seafood recipes and Barbecue & Grilling recipes .
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by
Sunset JUNE 2004
Notes: To toast almonds, place in a baking pan and bake at 350°, shaking pan occasionally, until golden under skins, about 12 minutes. You can make the romesco sauce (through step 4) up to 2 days ahead; cover and chill.
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You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a garlicky olive oil dressing are perfect side dishes. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu.
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by
SheHansen
Ingredients: 1 red bell pepper 1/4 cup blanched almonds 1/4 cup hazelnuts 4 cloves garlic 2 plum tomatoes (about 4 ounces each), peeled, seeded, and chopped 1 tablespoon red wine vinegar 1/4 teaspoon cayenne ¼ cup extra-virgin olive oil Kosher salt ...
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by
MarraMamba
From a show done on the Food Network, this wonderful traditional Spanish sauce complements shrimp well. Some people don't put it on during cooking but purely to dip, I prefer it cooked with it. Also works with chicken or rabbit.
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Janine Ratcliffe, Cooking Light SEPTEMBER 2010
If you're unable to find jumbo shrimp, large will work just fine. We like the flavor and texture of shrimp cooked in its shell, but take the shells off before cooking, if you prefer. To make the sauce even faster, use a bottled roasted red pepper.
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by
Janine Ratcliffe, Cooking Light SEPTEMBER 2010
If you're unable to find jumbo shrimp, large will work just fine. We like the flavor and texture of shrimp cooked in its shell, but take the shells off before cooking, if you prefer. To make the sauce even faster, use a bottled roasted red pepper.
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Sergi Millet
At Mas Rabell, the private restaurant where the Torres family entertains, chef Sergi Millet cooks homey, regional food like romesco sauce, a slightly smoky puree of roasted red peppers, garlic and almonds. The versatile sauce is often served with fish or vegetables, but here Millet spreads it on rounds of soft homemade flat bread and tops it with sautéed shrimp.
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