Grilled Prawns With Romesco Sauce Recipe

5 from 1 vote

The perfect appetizer for a week night meal - grilled shrimp with romesco sauce. Sublime nourishment from the garden and the sea.

Course Appetizer, Snack

Cuisine American

Keyword grilled, grilled prawns, paleo snack, romasco sauce

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 321kcal

Cost 15

Preheat the grill to medium-low.
In a large bowl, toss prawns in olive oil until evenly coated.
25 raw king prawns, 3 tbsp. olive oil
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 a platter surrounded by lemon wedges and topped with parsley leaves for garnish.
1 lemon, Parsley
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.
2 vine 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.
1 onion, 4 garlic cloves, 4 tbsp. olive oil
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.
1 canned pimiento, ½ tsp. chili powder, 5 tbsp. fish stock, 2 tbsp. white wine
In a blender, combine the remaining olive oil, garlic, and toasted almonds. Blend until smooth.
10 almonds
Add the tomato mixture from the saucepan to the blender. Blend all the ingredients until a smooth sauce is formed. Add salt to taste.
Sea salt to taste, 1 tsp. red wine vinegar
Serve sauce with prawns.