Romesco With Grilled Bread Spring Onions And Shrimp Recipes

Steps:

• For the romesco sauce: Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden, about 3 minutes. Add the garlic and cook, stirring, until pale golden and fragrant, about 1 minute. Add the smoked paprika and stir for 30 seconds. Transfer to a blender. Add the red peppers, vinegar and 1/2 teaspoon salt and blend until almost smooth. Transfer to a bowl and cool to room temperature. The romesco sauce can be made up to 1 day ahead and kept refrigerated.
• For the shrimp skewers: Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl. Thread 3 shrimp onto each skewer. Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt.
• Heat a grill or grill pan over medium-high heat. Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes. Transfer to a serving platter. Grill the shrimp skewers, turning once, until just cooked through, 2 to 3 minutes per side. Place the skewers on the platter with the onions and serve with the romesco sauce.

Steps:

• In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.
• Wine suggestion for this recipe: Pinot Grigio
• In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.
• Per serving (based on 6 servings):
• Calories 296
• Total Fat 18 grams
• Saturated Fat 2 grams
• Protein 22 grams
• Total Carbohydrate 10 grams
• Sugar: 4 grams
• Fiber 1 gram
• Cholesterol 191 milligrams
• Sodium 1397 milligrams

Steps:

• Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
• For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

Steps:

• 1. Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt. 2. Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside. 3. Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm. 4. Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping. Each of 8 servings: 433 calories; 17 grams protein; 37 grams carbohydrates; 4 grams fiber; 25 grams fat; 3 grams saturated fat; 84 mg. cholesterol; 748 mg. sodium.

Steps:

• Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
• Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.
• Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.
• Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
• Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
• While pork stands, put greens and peppers on a platter.
• Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
• Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.