Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup almonds, toasted
- 1/4 cup hazelnuts, toasted
- 1/2 cup roasted red peppers, drained
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or grill pan over medium-high heat.
2. In a small bowl, mix together the olive oil, garlic, smoked paprika, salt, and pepper. Brush the mixture over the shrimp.
3. Grill the shrimp for 2-3 minutes per side, or until cooked through.
4. In a food processor or blender, combine the almonds, hazelnuts, roasted red peppers, tomato paste, red wine vinegar, olive oil, salt, and pepper. Blend until smooth.
5. Serve the grilled shrimp with the salsa romesco on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 28g
- Carbohydrates: 8g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of nuts you prefer in the salsa romesco.
- If you don't have roasted red peppers, you can use fresh red bell peppers that have been roasted and peeled.
Variations:
- You can use any type of seafood you prefer, such as scallops or fish.
- You can add additional spices to the shrimp marinade, such as cumin or chili powder.
- You can add additional ingredients to the salsa romesco, such as garlic or chili flakes.
Tips and tricks:
- Make sure to toast the nuts before adding them to the salsa romesco for extra flavor.
- If using wooden skewers for the shrimp, soak them in water for 30 minutes before grilling to prevent them from burning.
- Serve the shrimp and salsa romesco with a side of crusty bread for dipping.
Storage instructions:
- Store any leftover salsa romesco in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp in a pan over medium heat until heated through.
- Reheat the salsa romesco in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the grilled shrimp on a platter with the salsa romesco in a small bowl on the side.
- Garnish the dish with fresh parsley or cilantro.
Pairings:
- Serve with a side of grilled vegetables, such as zucchini or bell peppers.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Crusty bread
- Rice pilaf
Troubleshooting advice:
- If the shrimp is sticking to the grill or grill pan, brush it with a little more oil before grilling.
Food safety advice:
- Make sure to cook the shrimp until it is fully cooked through to prevent any foodborne illness.
Food history:
- Salsa romesco is a traditional Spanish sauce made with nuts, peppers, and bread.
Flavor profiles:
- The shrimp is smoky and slightly spicy, while the salsa romesco is nutty and slightly sweet.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Spanish