Simple and quick appetizer of fried shrimp skewers that served with fried green onions and amazing Romesco sauce. is he blends harmoniously with seafood and was originally coined specially for them. Shrimp and onions can be fried both on the grill and in a grill pan. It will take no more than 5 minutes to cook them. A Romesco sauce can be prepared the day before and stored in the refrigerator. This Spanish sauce includes baked sweet peppers and roasted almonds, as well as additional spices. Peppers can Use canned to save time. Superior summer snack with bright tastes. Nutrition value of one portion: (total 4) Calories 375, total fat 28 g., saturated fat 4 g. proteins 26 g., carbohydrates 10 g., fiber 8 g., cholesterol 183 mg., sodium 208 mg., sugar 5 g.
Recipe author – Valerie Bertinelli – American actress
Time: 55min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Skewered Shrimp
- 18 large shrimp, peeled from shells and intestinal veins
- 1 tsp finely grated lemon zest
- 0.5 tsp finely grated garlic
- 2 tbsp. l olive oil
- 1 bunch green onion, trimmed
- Special equipment: 6 long bamboo skewers 10-15 cm each.
Romesco sauce
- 1/4 Art. olive oil
- 0.5 tbsp. chopped almonds
- 3 large cloves of garlic, finely chopped
- 0.5 tsp smoked paprika
- 1 can 450 gr. canned baked red peppers, drained
- 2 tsp sherry vinegar
Recipes with similar ingredients: shrimp, sweet pepper, sherry vinegar, garlic, paprika, almonds
Recipe preparation:
- Romanesque sauce: in a medium-sized frying pan in a moderate frying pan heat olive oil over a fire. Add almonds and fry, often stirring until golden brown, about 3 minutes. Add the garlic and stir-fry until pale golden and intense aroma, about 1 minute. Add smoked paprika and stir in within 30 seconds. Transfer to a blender. Add baked peppers vinegar and 0.5 tsp salt, grind until almost homogeneous masses. Transfer to a bowl and let cool to room temperature. Romesco sauce can be prepared in advance in 1 day and stored in the fridge.
- Shrimp skewers: in a bowl, mix the shrimps with lemon zest, garlic, 1 tbsp. l olive oil, 0.5 tsp salt and black pepper to taste. Put 3 shrimps on each skewer. Pour green onion in a bowl of the remaining 1 tbsp. l olive oil and sprinkle with a pinch of salt.
- Heat a grill or grill pan over moderate heat. Grill green onions, periodically turning until it is will fade and not char in places, about 5 minutes. Transfer to a dish. Fry the shrimp on skewers, turning them over once, until cooked, 2-3 minutes on each side. Put the skewers on a green dish with onions and serve with romesco sauce. You can decorate the table with a snack with grilled beef tenderloin.
