Grilled Shellfish with Romesco Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This thick, robust sauce hails from Spain and keeps for about a week refrigerated. Ingredients:
2 (1 1/2-ounce) slices white bread, crusts removed |
1 red bell pepper |
2 teaspoons extravirgin olive oil, divided |
3 garlic cloves, minced |
1 teaspoon hungarian sweet paprika |
3 plum tomatoes, peeled, seeded, and chopped (about 1/2 pound) |
1 jalapeño pepper, seeded and minced |
2 tablespoons dry sherry |
2 tablespoons blanched almonds, toasted |
3 tablespoons water |
2 tablespoons white wine vinegar |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1 tablespoon chopped fresh flat-leaf parsley |
1 teaspoon extravirgin olive oil |
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds) |
1 garlic clove, minced |
cooking spray |
24 littleneck clams, scrubbed (about 2 pounds) |
24 mussels, scrubbed and debearded (about 2 pounds) |
Directions:
1. Preheat broiler.
2. To prepare sauce, place bread directly onto oven rack. Broil 2 minutes on one side or until toasted; remove from oven and cut into cubes. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 garlic cloves; cook 2 minutes, stirring occasionally. Add paprika, tomatoes, and jalapeño; cook 2 minutes, stirring occasionally. Add sherry; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in bread.
4. Place bread mixture, bell pepper, remaining 1 teaspoon oil, almonds, and next 4 ingredients (through salt) in a food processor; process until smooth.
5. Prepare grill.
6. To prepare shellfish, combine parsley, 1 teaspoon oil, shrimp, and 1 garlic clove in a large zip-top plastic bag. Seal and refrigerate for 30 minutes. Thread 4 shrimp onto each of 6 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill. Place clams and mussels directly onto grill rack; grill 10 minutes or until shells open. Discard any unopened shells. Serve shellfish with sauce.
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