GRILLED SHRIMP SKEWERS WITH ROMESCO SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the romesco sauce: Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden, about 3 minutes. Add the garlic and cook, stirring, until pale golden and fragrant, about 1 minute. Add the smoked paprika and stir for 30 seconds. Transfer to a blender. Add the red peppers, vinegar and 1/2 teaspoon salt and blend until almost smooth. Transfer to a bowl and cool to room temperature. The romesco sauce can be made up to 1 day ahead and kept refrigerated.
- For the shrimp skewers: Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl. Thread 3 shrimp onto each skewer. Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt.
- Heat a grill or grill pan over medium-high heat. Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes. Transfer to a serving platter. Grill the shrimp skewers, turning once, until just cooked through, 2 to 3 minutes per side. Place the skewers on the platter with the onions and serve with the romesco sauce.
Nutrition Facts : Calories 375, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 183 milligrams, Sodium 208 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 26 grams, Sugar 5 grams
PANTRY PASTA WITH ROMESCO SAUCE
Romesco is a Spanish sauce made with bread (as a thickener) and roasted peppers and nuts. This version twists those components into a kind of pesto that is wonderfully smoky and tangy. We've made it with roasted almonds and smoked paprika, but you can also try it with smoked almonds and regular Spanish paprika.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, combine the red peppers, whole almonds, breadcrumbs, vinegar, granulated garlic and paprika in a food processor and process until the texture is coarse but uniform. With the motor running, slowly pour in the oil and process until the sauce is thickened and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Transfer the sauce to a large bowl. Add the pasta and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the pasta among individual bowls, and sprinkle with the chopped almonds.
SCALLOP SKEWERS
Provided by Food Network
Yield 30 servings
Number Of Ingredients 8
Steps:
- In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
- Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.
BEEF AND SCALLOPS
Make and share this Beef and Scallops recipe from Food.com.
Provided by Parsley
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
- Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
- Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
- Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
- If desired, serve over hot cooked rice or noodles.
Nutrition Facts : Calories 405, Fat 17.6, SaturatedFat 5.3, Cholesterol 104.6, Sodium 1481, Carbohydrate 18.9, Fiber 4.5, Sugar 5.3, Protein 43.5
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