Grilled Shrimp Skewers With Romesco

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Romesco is a classic Spanish sauce made with tomatoes, almonds, bell peppers, and garlic. It's traditionally served with grilled fish or chicken. Here, ancho chiles add a hint of smokiness. The sauce will keep in the refrigerator up to 3 days.

Ingredients

• 8 plum tomatoes (about 1 1/4 pounds)
• 4 garlic cloves, unpeeled
• Cooking spray
• 1/2 cup water
• 5 tablespoons red wine vinegar, divided
• 1/4 teaspoon crushed red pepper
• 2 ancho chiles
• 1/4 cup whole blanched almonds
• 1 (1-ounce) slice French bread or other firm white bread, torn into small pieces
• 2 tablespoons water
• 2 teaspoons olive oil
• 1 teaspoon salt
• 3/4 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 2 1/4 pounds jumbo shrimp, peeled and deveined
• 3 tablespoons chopped fresh parsley (optional)

Directions

1. Preheat oven to 350°.
2. To prepare romesco, place tomatoes and garlic in a shallow roasting pan coated with cooking spray.
3. Bake at 350° for 30 minutes or until tender.
4. Cool.
5. Peel and seed tomatoes; peel garlic.
6. Combine 1/2 cup water, 3 tablespoons vinegar, red pepper, and chiles in a small saucepan; bring to a boil.
7. Cover, reduce heat, and simmer 10 minutes.
8. Remove from heat.
9. Let stand, covered, 30 minutes.
10. Drain.
11. Discard stems and seeds from chiles.
12. Heat a small skillet coated with cooking spray over medium-high heat.
13. Add almonds; cook 2 minutes or until lightly browned, stirring frequently.
14. Remove from pan.
15. Add bread to pan; cook 2 minutes or until lightly browned, stirring frequently.
16. Place tomatoes, garlic, chiles, 2 tablespoons vinegar, almonds, bread, 2 tablespoons water, oil, salt, paprika, and black pepper in a food processor; process until smooth.
17. Thread shrimp onto 12 (8-inch) skewers.
18. Place skewers on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until shrimp are done.
19. Sprinkle shrimp with parsley, if desired.
20. Serve with romesco.

Yield: 6 servings (serving size: 2 skewers and 1/4 cup sauce)