Romesco with Grilled Bread Spring Onions and Shrimp
Smoky, bold, and vibrantly flavored, this Romesco with Grilled Bread, Spring Onions, and Shrimp recipe is a Mediterranean-inspired feast that brings the taste of Spain to your table. The homemade Romesco sauce, crafted from fire-roasted red bell peppers, charred tomatoes, garlic, and nutty almonds, is blended to a silky perfection with a touch of smoked paprika and sherry vinegar for a balance of smokiness and tang. Tender, seasoned shrimp are grilled to succulent perfection alongside charred spring onions, adding a delicate sweetness and caramelized depth. Serve it all with slices of grilled crusty bread to soak up the flavorful sauce, and you’ve got an effortlessly elegant dish perfect for entertaining or a gourmet weeknight dinner. This recipe is not only a dazzling presentation of fresh ingredients but also ideal for lovers of bold, smoky, and savory flavors.
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 1 large tomato
- 4 cloves garlic
- 1 cup blanched almonds
- 1 teaspoon smoked paprika
- 2 tablespoons sherry vinegar
- 0.5 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 12 pieces shrimp (large, peeled and deveined)
- 6 whole spring onions
- 1 loaf crusty bread (baguette or country loaf)
- 1 tablespoon lemon juice
- 0.25 teaspoon red chili flakes (optional)
Instructions
Preheat the grill or broiler to high heat.
Roast the red bell peppers over the grill or gas flame until charred on all sides. Place them in a bowl, cover with plastic wrap, and allow them to steam for 10 minutes. Peel off the charred skin and remove the seeds.
Grill the tomato and garlic until softened and slightly charred, about 5-7 minutes. Set aside to cool.
In a food processor, combine the roasted peppers, tomato, grilled garlic, almonds, smoked paprika, sherry vinegar, olive oil, 1 teaspoon of salt, and black pepper. Blend until smooth. Set the Romesco sauce aside.
Toss the shrimp in 1 tablespoon of olive oil, lemon juice, a pinch of salt, black pepper, and chili flakes (if using). Grill the shrimp for 2-3 minutes per side until pink and cooked through.
Lightly oil the spring onions, season with a pinch of salt, and grill them for 4-5 minutes until soft and charred in spots.
Slice the bread into thick slices, brush with olive oil, and grill until golden and crispy, about 2-3 minutes on each side.
Serve the Romesco sauce in a bowl alongside the grilled bread, spring onions, and shrimp. Enjoy!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
