Charred Shrimp and Cauliflower Romesco Charred Shrimp and Cauliflower Romesco

Charred Shrimp and Cauliflower Romesco | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Grilling shrimp in their shells both protects the delicate meat from the direct heat of the barbecue and seriously boosts the satisfying barbecued shellfish flavour. It’s definitely worth the extra effort of peeling them at the table. 

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Romesco Sauce:
  • 1 jar (300 mL) roasted red peppers , including juices
  • 1/4 cup prepared tomato sauce
  • 3 tablespoons almond butter
  • 2 teaspoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
Shrimp and Vegetables:
  • 1 head cauliflower , cut in large florets
  • 1/4 teaspoon salt
  • 450 g unpeeled jumbo shrimp (21 to 25 count)
  • 1 tablespoon vegetable oil
  • 1 bunch green onions

Method

Romesco Sauce: In blender, purée together red peppers including juices, tomato sauce, almond butter, vinegar, paprika and cayenne pepper until smooth. Transfer to microwaveable bowl; set aside.

Shrimp and Vegetables: Place cauliflower in microwaveable baking dish. Add 1 tbsp water and pinch of the salt; toss to coat. Cover with plastic wrap; poke 1 hole to vent steam. Microwave on high for 5 minutes.

In bowl, toss together shrimp, oil and remaining salt.

Thread shrimp onto metal or soaked wooden skewers. Place shrimp and cauliflower on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and cauliflower is charred, about 8 minutes. Add green onions during last 3 minutes of grilling. Microwave Romesco Sauce on high, stirring every 30 seconds, until warm, 1 to 2 minutes. Serve cauliflower, shrimp and green onions on large platter with sauce on the side for dipping. 

Tip from The Test Kitchen: If you can fine only larger jars of roasted red peppers, consider making a double batch of the Romesco Sauce. It freezes very well and pairs amazingly with beef, chicken, white fish and other grilled vegetables. 

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 714 mg
  • Sugars 6 g
  • Protein 22 g
  • Calories 245
  • Total fat 13 g
  • Potassium 606 mg
  • Cholesterol 128 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 26
  • Fibre 0.0
  • Folate 33
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32
  • Vitamin C 283
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Charred Shrimp and Cauliflower Romesco

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