Hi
How to cook grilled shrimp & green onions
Ingredients :
for the romesco sauce
piquillo peppers, 1 jar
(about 101⁄2 oz/330 g), drained
almonds, 1⁄2 cup (23⁄4 oz/80 g),
toasted (page 217) and chopped
extra-virgin olive oil,
1⁄4 cup (2 fl oz/60 ml)
garlic, 3 cloves, chopped
smoked paprika, 2 tsp
kosher salt and freshly
ground black pepper
jumbo shrimp, 12, peeled
and deveined
olive oil, 4 tbsp (2 fl oz/60 ml)
garlic cloves, 4, pressed
smoked paprika, 2 tsp
green onions, 16
lemons, 2, halved crosswise
Method :
A spring meal of grilled green onions with romesco sauce
is an annual tradition in Catalonia. My take on that ritual
Spanish meal includes green onions and lemons from my
garden and succulent shrimp served with smoky romesco
sauce. Sweet piquillo peppers are sold in most specialty-food
stores, but roasted red bell peppers can be substituted.
Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.
To make the romesco sauce, in a blender, combine the piquillo peppers,
almonds, olive oil, garlic, and paprika and process until smooth. Pour into
a bowl and season with salt. Set aside at room temperature.
In a bowl, combine the shrimp, 2 tbsp of the olive oil, the garlic, and the
paprika and turn to coat the shrimp evenly. Coat the green onions and
lemons lightly with the remaining 2 tbsp olive oil.
Arrange the shrimp on the grill rack directly over the fire and season
with salt and black pepper. Cook for about 3 minutes, then add the green
onions and lemons, cut side down. Cook, turning all the items as needed,
until the shrimp are opaque throughout and the green onions and lemons
are lightly charred, about 6 minutes total for the shrimp and 3 minutes
total for the green onions and lemons. Transfer the shrimp, green onions,
and lemons to a platter and serve with the romesco sauce.
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