As lovely as grilled king prawns are, they are not nearly as wonderful without the homemade romesco sauce. And the best part about the romesco sauce, besides the unique garden flavor? It can be made a day or two ahead of time, stored neatly under cover in the refrigerator. So when hunger strikes, or a simple nutritious snack is all that you crave, just fire up the grill and in a few minutes, the shrimp are done – time to get dipping!
Prawns are said to be one of the healthiest foods in the world, and while we aren’t making any solid claims on that statement, we do enjoy indulging and diving into a grilled shrimp platter, or Thai-style shrimp patties, from time to time. As complete proteins, prawns contain all 9 amino acids in perfect proportion, allowing our bodies to function well, after eating only a handful or two. They are also an excellent source of Vitamins B6, B12 and niacin – helping us to build muscle and stay energetic all throughout the day. Nutrient-dense food that enhances and boosts our health is part of the Paleo way.
Once you discover your unbounded adoration for prawns, and are in need of more shrimp-inspiration, we’ve got you covered! A scrumptious dish of Paleo hoisin shrimp and mango tops the list, followed closely by Keto Tuscan-style shrimp with Italian sun-dried tomatoes and fresh baby spinach. All prawn options are a mouthful of yum.
Grilled Prawns With Romesco Sauce Recipe
Protein: 9g / %
Carbs: 8g / %
Fat: 27g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 25 raw king prawns, in shell
- 3 tbsp. olive oil
- Parsley, to garnish
- 1 lemon, cut into wedges
Romesco Sauce Ingredients
- 2 vine tomatoes
- 4 tbsp. olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 canned pimiento, finely chopped
- 1/2 tsp. chili powder
- 5 tbsp. fish stock
- 2 tbsp. white wine
- 10 almonds, blanched and toasted
- 1 tsp. red wine vinegar
- Sea salt to taste
- Preheat grill to medium-low.
- In a large bowl, toss prawns in olive oil until evenly coated.
- Place the prawns on the grill, leaving space between them to prevent overlap. Grill for about 2 to 3 minutes on each side, or until they turn pink.
- Place on platter surrounded by lemon wedges and topped with parsley leaves for garnish.
- For Romesco sauce: Begin preparing the sauce by blanching the tomatoes. Boil a small saucepan of water and place the tomatoes in the water for about 30 seconds. Remove them and immediately run them under cold water. Peel and discard the skins; chop the tomatoes.
- In a medium saucepan over medium-high heat, sauté the onions and 3 of the garlic cloves in 2 tbsp. of the olive oil. Cook until translucent and tender, about 5 to 7 minutes.
- Add the pimiento, chili powder, stock and wine to the saucepan. Allow the mixture to simmer, covered for about 30 minutes, stirring just a few times.
- In a blender, combine the remaining olive oil, garlic and toasted almonds. Blend until smooth.
- Add the tomato mixture from the saucepan to the blender. Blend all the ingredients until a smooth sauce is formed. Add salt to taste.
- Serve sauce with prawns.