- 24 fresh giant shrimps with shells
- 2 to 3 tablespoons [30 to 45 mL] olive oil
- Italian parsley sprigs, to garnish
- Lemon wedges, to garnish
Romesco Sauce
- 2 ripe flavorful tomatoes
- 4 tablespoons [60 mL] olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 [6-ounce / 170-mL] jar roasted red pepper preserved in oil, drained and chopped
- 1/2 teaspoon [2.5 mL] chile flakes or chili powder
- 5 tablespoons [75 mL] fish stock
- 2 tablespoons [30 mL] white wine
- 10 blanched almonds
- 1 tablespoon [15 mL] red wine vinegar
- Salt, to taste
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- For the romesco sauce, dip tomatoes into hot boiling water for approximately 30 seconds; cool tomatoes under cold running water.
- Peeel then grossly chop tomatoes; set aside.
- Heat 2 tablespons [30 mL] olive oil into a casserole.
- Stirring, cook chopped onion and 3 of chopped garlic cloves into hot oil until softened.
- Mix in drained chopped roasted red pepper, reserved chopped tomatoes and chile flakes or chili powder.
- Pour in fish sotck and white wine.
- Cover and leave sauce to simmer slowly for 30 minutes.
- Meanwhile, brown blanched almonds under preheated oven broiler until golden.
- Grossly chop golden almonds into a blender or a food processor.
- Pour remaining 2 tablespoons [30 mL] olive oil, and red wine vinegar, over chopped almonds.
- Add remaining chopped garlic and proceed until well blended.
- Pour tomato-red pepper sauce over chopped almonds.
- Proceed until smooth then salt romesco sauce; keep warm.
- Preheat barbecue to medium intensity.
- Remove shrimps heads leaving peel on.
- Using a sharp knife, cut a slit all along the back of each shrimp; remove veins.
- Rinse under cold running water then well pat dry shrimps.
- Dip into olive oil then lay shrimps onto hot barbecue rack.
- Grill shrimps for 2 to 3 minutes on each side, until pinkish.
- Serve shrimps immediately, garnished with Italian pasley sprigs and lemon wedges, along with romesco sauce.
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