Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Salvitxada Sauce:
- 2 large ripe tomatoes, chopped
- 1/2 cup roasted almonds
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss to coat.
3. Grill shrimp for 2-3 minutes per side, or until cooked through and slightly charred.
4. To make the Salvitxada sauce, combine tomatoes, almonds, olive oil, garlic, red wine vinegar, smoked paprika, salt, and pepper in a food processor or blender. Pulse until smooth.
5. Serve grilled shrimp with Salvitxada sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 23g
- Carbohydrates: 6g
- Protein: 18g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Roasted almonds can be substituted with roasted hazelnuts or pine nuts.
Variations:
- Add chopped fresh parsley or cilantro to the Salvitxada sauce for added flavor.
- Use lemon juice instead of red wine vinegar in the Salvitxada sauce for a tangier taste.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- Don't overcook the shrimp as they can become tough and rubbery.
- Make extra Salvitxada sauce and use it as a dip for vegetables or bread.
Storage instructions:
- Grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
- Salvitxada sauce can be stored in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat grilled shrimp, place them in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
- Salvitxada sauce can be reheated in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve grilled shrimp on a platter with Salvitxada sauce in a small bowl on the side.
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of grilled vegetables or a green salad.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the Salvitxada sauce is too thick, add a splash of water or olive oil to thin it out.
- If the shrimp are sticking to the grill, brush them with a little bit of oil before grilling.
Food safety advice:
- Make sure to properly clean and devein the shrimp before grilling.
- Use a food thermometer to ensure that the shrimp are cooked to an internal temperature of 145°F.
Food history:
- Salvitxada sauce is a traditional Catalan sauce made with tomatoes, almonds, and bread. It is often served with grilled meats and seafood.
Flavor profiles:
- The grilled shrimp are smoky and slightly sweet from the paprika, while the Salvitxada sauce is tangy and nutty from the tomatoes and almonds.
Serving suggestions:
- Serve as an appetizer or main course for a summer barbecue or dinner party.
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Region: Spanish