Snack · Spanish · 20 min
Smoked Paprika & Garlic Shrimp Skewers with Romesco Drizzle
- Calories
- 305
- Protein
- 22g
- Carbs
- 34g
- Fat
- 8g
Ingredients
- 2.7 oz (170 g) Large shrimp, peeled and deveined, tails on (about 12-15 count per pound)
- 2.0 tsp Smoked paprika
- 2.0 /2 tsp Garlic powder
- 2.0 /4 tsp Kosher salt
- 2.0 /8 tsp Freshly ground black pepper
- 0.3 tbsp Olive oil
- 2.0 /4 cup (about 50 g) Roasted red peppers, drained (from a jar)
- 0.8 tbsp (about 15 g) Almonds, blanched and toasted
- 2.0 small Garlic clove
- 2.0 tsp Sherry vinegar
- 2.0 tbsp Breadcrumbs, plain
- 2.0 tbsp Fresh parsley, chopped
Method
- 01If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Pat the shrimp very dry with paper towels. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, kosher salt, and black pepper. Add the shrimp and toss to coat evenly.
- 02To make the romesco drizzle: In a small food processor or blender, combine the drained roasted red peppers, toasted almonds, garlic clove, sherry vinegar, and breadcrumbs. Pulse until a coarse paste forms. With the processor running, slowly drizzle in 1 tablespoon of water (or more, as needed) until the mixture is smooth and drizzle-able. Season with a pinch more salt if desired.
- 03Thread the seasoned shrimp onto the prepared skewers, about 4-5 shrimp per skewer. Discard any excess marinade.
- 04Heat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Grill the shrimp skewers for 2-3 minutes per side, until they are pink, opaque, and slightly charred. The shrimp should feel firm to the touch and curl slightly.
- 05To serve, arrange the shrimp skewers on a plate. Drizzle generously with the romesco sauce. Garnish with fresh chopped parsley. Serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
