Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 31

Starters & Soups

30

4 SERVINGS

FOR THE ROMESCO SAUCE

1 jar (about 10 ½ oz/300 g) piquillo peppers, drained

½ cup (70 g) almonds, toasted

and chopped

¼ cup (60 ml) extra-virgin olive oil3 cloves garlic, chopped

2 tsp smoked paprika

Kosher salt and freshly ground black pepper

FOR THE SHRIMP

12 jumbo shrimp, peeled and

deveined¼ cup (60 ml) olive oil4 cloves garlic, pressed2 tsp smoked paprika16 spring onions or green onions2 lemons, halved crosswise

GF

DF

SF

A meal of grilled new-crop spring onions with smoky romesco sauce is an annual tradition in Catalonia. This version of that ritual Spanish meal includes succulent shrimp, providing an added boost of protein that makes for a satisfying starter or light meal. Jarred sweet piquillo peppers for authentic romesco are sold in specialty-food stores and online, but roasted red bell peppers can be substituted.

Prepare a grill for direct-heat cooking over medium heat, or use a stove-top grill pan. Oil the grill grate or pan. To make the romesco sauce, in a blender, combine the piquillo peppers, almonds, olive oil, garlic, and paprika and process until smooth. Pour into a bowl and season with salt. Set aside at room temperature.

In a bowl, combine the shrimp, 2 Tbsp of the olive oil, the garlic, and the paprika and turn to coat the shrimp evenly. Coat the spring onions and lemons lightly with the remaining 2 Tbsp olive oil.

Arrange the shrimp on the grill rack or pan and season with salt and pepper. Cook for about 3 minutes, then add the spring onions and lemons, cut-side down. Cook, turning all the items as needed, until the shrimp are opaque throughout and the spring onions and lemons are lightly charred, about 6 minutes total for the shrimp and 3 minutes total for the spring onions and lemons. Transfer the shrimp, green onions, and lemons to a platter, and serve with the romesco sauce.

Grilled Shrimp

with Green Onions & Romesco