Grilled Shellfish with Romesco Sauce

Name: Grilled Shellfish with Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 2 Tbsps blanched almonds, toasted; 2 Tbsps dry sherry; 1 teaspoon extravirgin olive oil; 2 teaspoons extravirgin olive oil, divided; 1 Tbsp chopped fresh flat-leaf parsley; 1 garlic clove, minced; 3 garlic cloves, minced; 1 teaspoon Hungarian sweet paprika; 1 jalapeño pepper, seeded and minced; 680 grams 24 jumbo shrimp, peeled and deveined (about; 2 Tbsps fresh lemon juice; 907 grams 24 littleneck clams, scrubbed (about; 907 grams 24 mussels, scrubbed and debearded (about; 227 grams plum tomatoes, peeled, seeded, and chopped (about; 1 red bell pepper; 1 teaspoons salt; 3 Tbsps water; 85 grams white bread, crusts removed; 2 Tbsps white wine vinegar

Grilled Shellfish with Romesco Sauce might be just the main course you are searching for. This recipe makes 6 servings with 298 calories, 38g of protein, and 8g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have blanched almonds, flat-leaf parsley, mussels, and a few other ingredients on hand, you can make it. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a pretty expensive recipe for fans of European food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

To prepare sauce, place bread directly onto oven rack. Broil 2 minutes on one side or until toasted; remove from oven and cut into cubes.

Ingredients you will need

Bread

Sauce

Equipment you will use

Oven

Cut bell pepper in half lengthwise; discard seeds and membranes.

Ingredients you will need

Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Peel and chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 3 garlic cloves; cook 2 minutes, stirring occasionally.

Ingredients you will need

Whole Garlic Cloves

Add paprika, tomatoes, and jalapeo; cook 2 minutes, stirring occasionally.

Ingredients you will need

Tomato

Paprika

Add sherry; cover, reduce heat, and simmer 10 minutes.

Ingredients you will need

Sherry

Remove from heat; stir in bread.

Ingredients you will need

Bread

Place bread mixture, bell pepper, remaining 1 teaspoon oil, almonds, and next 4 ingredients (through salt) in a food processor; process until smooth.

Ingredients you will need

Bell Pepper

Almonds

Bread

Salt

Cooking Oil

Equipment you will use

Food Processor

Prepare grill.

Equipment you will use

Grill

To prepare shellfish, combine parsley, 1 teaspoon oil, shrimp, and 1 garlic clove in a large zip-top plastic bag. Seal and refrigerate for 30 minutes. Thread 4 shrimp onto each of 6 (8-inch) skewers.

Ingredients you will need

Whole Garlic Cloves

Shrimp

Parsley

Cooking Oil

Equipment you will use

Ziploc Bags

Skewers

Place skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Ingredients you will need

Cooking Spray

Equipment you will use

Skewers

Grill

Remove from grill.

Equipment you will use

Grill

Place clams and mussels directly onto grill rack; grill 10 minutes or until shells open. Discard any unopened shells.

Ingredients you will need

Mussels

Pasta Shells

Clams

Equipment you will use

Grill

Serve shellfish with sauce.

Ingredients you will need

Shellfish

Sauce

Equipment

Ingredients

Servings:

2Tbsps

blanched almonds, toasted 2Tbsps

dry sherry 1teaspoon

extravirgin olive oil 2teaspoons

extravirgin olive oil, divided 1Tbsp

chopped fresh flat-leaf parsley 1

garlic clove, minced 3

garlic cloves, minced 1teaspoon

Hungarian sweet paprika 1

jalapeño pepper, seeded and minced 680grams

24 jumbo shrimp, peeled and deveined (about 2Tbsps

fresh lemon juice 907grams

24 littleneck clams, scrubbed (about 907grams

24 mussels, scrubbed and debearded (about 227grams

plum tomatoes, peeled, seeded, and chopped (about 1

red bell pepper 1teaspoons

salt 3Tbsps

water 85grams

white bread, crusts removed 2Tbsps

white wine vinegar

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Vina Herminia Lady Label Herminia Tempranillo with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.