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Grilled Shrimp and Romesco Sauce

30 min. | 458 kcal | easy |
Needs a blender
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1. Setup Preheat the oven to 425°F. Chop half of the garlic and the parsley. Cut the rest of the garlic in half. In a bowl, grate the tomato. Slice the bread.
2. Grill the bread Spread pieces of bread on a baking sheet. Brush with olive oil. Bake for 6-8 minutes.
3. Make the sauce In a mixer or using a hand blender, make a sauce with the roasted peppers, the chopped garlic, half of the parsley, the almonds and 1 tbsp of red wine vinegar. Gradually add and 3 2P | 4 3P tbsp of olive oil while mixing to emulsify the sauce. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste. Season with salt and pepper and mix well.
4. Cook the shrimp In a pan over medium-high heat, add a drizzle of olive oil. Cook the shrimp 3-4 minutes. Season with salt and pepper.
5. Make the tomato croutons In a bowl, combine the grated tomatoes with the rest of the parsley. Season with salt and pepper and mix well. Once the bread croutons are cooked, rub with the garlic clove on them. Spread the tomato mixture over the croutons.
6. Plate your dish Serve the shrimp with the romesco sauce and the tomato croutons. Bon appétit!
250 g Shrimps
2 unit Grilled Bell Pepper
30 ml Slivered Almonds
2 unit Garlic Clove(s)
1 unit Tomato(es)
1 unit Fresh Italian Parsley
What you need Baking sheet, hand blender, bowls, pan, grater.
458 kcal
% daily value
% daily value
carbohydrate 43g
fat 21g
cholesterol 158mg
fiber 5g
protein 26g
saturated 3g
sodium 992mg
sugar 13g
trans 0g