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Grilled Shrimp with Romesco Sauce
Source: dLife

Shrimp kabobs with a spicy pepper and tomato sauce.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 139.4
Total Carbs 5.5 g
Dietary Fiber 1.0 g
Sugars 1.1 g
Total Fat 3.7 g
Saturated Fat 0.5 g
Unsaturated Fat 1.0 g
Potassium 110.3 mg
Protein 18.3 g
Sodium 250.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  dried ancho chile peppers
1 each  roma tomatoes
1 1/2 tsp  olive oil
1 pinch  salt and pepper
2 tbsp  minced garlic
6 oz  roasted red peppers with brine
2 tbsp  sliced almonds
1 tbsp  cooking sherry
1 tbsp  chopped parsley
1 lb  raw medium shrimp
  1. Combine chile and 1 cup of boiling water in a small bowl and let stand 20 minutes, until tender.
  2. Preheat oven to 400°F.
  3. Cut tomato in half lengthwise and take out seeds. Lightly pour 1/2 teaspoon of olive oil over cut sides.
  4. Season with salt and pepper. Arrange tomato pieces on a baking pan, cut sides up and cook 20 minutes or until golden and tender.
  5. Heat 1 teaspoon of olive oil in a medium skillet. Sauté garlic 5 minutes or until golden.
  6. Using food processor or blender, purée chile, tomato, garlic, peppers, almonds, vinegar, and parsley until smooth.
  7. Season with salt and pepper. Spoon into a serving bowl.
  8. Run shrimp under water and dry well. Thread shrimp onto 4 metal skewers.
  9. Coat with olive oil and season with salt and pepper. Place skewers on a hot grill and. Shut lid on grill and cook shrimp 2 to 3 minutes per side or until shrimp are opaque.
  10. Serve sauce on the side.

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