Laura's Shrimp Romesco with Charred Asparagus Recipe
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Romesco Sauce |
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Ingredients: |
Ingredients: 10-12 plum tomatoes (halved)
10-12 garlic cloves (smashed)
1 medium white onion (sliced in large wedges)
30 oz jar of roasted red peppers (drained)
0.5 cup of Marcona almonds
6-8 tablespoons of sherry wine vinegar
0.5 cup of olive oil
2-3 tablespoons of paprika
1 tablespoon of onion powder
1 tablespoon of salt
1 teaspoon of black pepper
1 teaspoon of cayenne pepper (optional, more or less to taste)
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Directions: |
Directions:1. Preheat the oven to 450-500ºF.
2. Remove the tops from the tomatoes and cut them in half lengthwise. Cut the onion into large wedges, and do not separate the slices in the wedges.
3. Place the tomato halves and onion wedges on a baking tray with foil.
4. Add the smashed garlic to tray.
5. Drizzle generously with olive oil. Season with salt and pepper.
6. Roast in a preheated oven at 450-500ºF for 10-15 minutes, until the tomatoes are slightly charred and the onions have softened.
7. Remove from oven and allow to cool for 10-20 minutes.
8. Place the roasted tomatoes, onions, and garlic in a blender. Blend on low to medium for 3-4 minutes.
9. Add the roasted red peppers, olive oil, almonds, and sherry wine vinegar. Add salt and pepper to taste. Add onion powder, paprika and cayenne pepper. Blend on medium to high, until completely smooth.
Flavor suggestion: This sauce is delicious on pasta! Short pasta shapes work best, such as penne, or orecchiette. Garnish with chopped Marcona almonds and a generous serving of freshly grated Parmesan cheese. |
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For the Grill |
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Ingredients: |
Ingredients: Preparing the Shrimp:
2 lb of extra large shrimp (deveined, peeled, tail on)
4-5 tablespoons of olive oil
3-4 garlic cloves (chopped)
4-5 tablespoons of parsley (rough chop)
1 large lemon (juiced)
Salt and pepper to taste
Grilled Asparagus & Scallions:
1 lb of thick stalk asparagus
1-2 bunches of scallions
4 tablespoons of olive oil (for each)
Salt and pepper to taste
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Directions: |
Directions:1. Whisk together the olive oil, garlic, parsley and lemon juice.
2. Marinate the shrimp for 30-60 minutes in the marinade.
3. Pre-heat the grill or cast iron grill on the highest setting until smoking hot.
4. Grill the shrimp for 2-3 minutes per side.
5. Toss the asparagus and scallions with the olive oil, salt and pepper.
6. Grill the asparagus for 3-5 minutes and the scallions for 2-3 minutes, until slightly charred.
Flavor suggestion: This dish is delicious with scallops or hearty white fish (including snapper, grouper, halibut, haddock, and flounder) or salmon. For 6-8 oz fish filets, grill on medium to medium-high for 8-12 minutes, until desired doneness.
To plate: Serve warm immediately. Spread the Romesco sauce on bottom of the plate. Place a couple of grilled asparagus and charred scallions over the sauce in an X shape. Add the grilled shrimp or fish on top of the scallions. Garnish with chopped Marcona almonds and sliced grilled scallions. |
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