Grilled Shrimp Skewers With Roasted Red Pepper Sauce
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2large red bell peppers
- ¾cup whole toasted almonds (see Tip)
- 1teaspoon pimentón (smoked Spanish paprika)
- ¼teaspoon ground cayenne
- 3garlic cloves, minced
- Salt and pepper
- 1cup extra-virgin olive oil
- Lemon wedges, for serving
- 1½pounds very small potatoes, unpeeled
- 3medium red onions, unpeeled and quartered
- Salt
- 1½ to 2pounds fresh Gulf shrimp, or use frozen
- Extra-virgin olive oil
For the Red Pepper Sauce
For the Skewers
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
714 calories; 52 grams fat; 7 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 34 grams protein; 973 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
- Step 2
Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
- Step 3
With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
- Step 4
In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
- Step 5
Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
- Step 6
Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
- Step 7
Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
- Step 8
Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
- Step 9
Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.
Tip
- To toast almonds, place them in a pie pan in a single layer, and place it in a 400-degree oven. Shake the pan occasionally and bake until almonds are fragrant, crisp and browned, about 10 minutes. To test, cut an almond in half to see that the interior is light brown.
Private Notes
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Cooking Notes
Mike M
When roasting red peppers I usually cut them in have and deseed first. I put them cut side UP on the grill to catch any juices. Is there an advantage to doing it with whole peppers instead?
Chuck
I agree with your technique of roasting peppers but if I may offer an alternative to the ziploc bag, put the peppers in a glass bowl and cover with a plate. Steam is steam and the pepper skins will release in time. That way you use less plastic. Just a suggestion.
Maeve
But the peppers are part of the sauce. They aren't skewered. To answer your question, I cut the (deseeded) peppers in large chunks the same size as the other things that I am putting on the skewers. My peppers always turn over, so I don't ever try to catch the juices.
JimF
I used red Argentinian shrimp, which we can get during South America’s summer, and grilled them with the shells on. The best shrimp ever!
Gale
The sauce is amazing and love the concept. Left shells on for grilling and they were really hard to peel. Onions didn't seem to cook down to a softness and mild flavor like they do when we marinate them. May try peeling the shrimp before cooking and tossing the onions with a little oil. Might all work well roasted in the oven, for that matter.
plumping iron
If you don't have access to the freshest shrimp, you have to avoid this recipe. The romesco sauce isn't flavorful or tasty enough to mask medicore to bad seafood.
Bruce
@Dawn Skip the nuts and add good stale bread for texture
Vince D
Only had a 1/4 cup of sliced almonds to toast in the pantry so I substituted 1/2 a cup of sea salt roasted pistachios to get the complete 3/4 cup the pistachios added some wonderful depth and sweetness to the sauce, and in lieu of the cayenne I used about a teaspoon of Aleppo Pepper, the resulting sauce was a smash hit at the table! The only other change to the recipe I did was to lightly season the potatoes with lemon pepper before they hit the grill.
Britt
It's so interesting that the sauce only "takes a cue" from Romesco. As far as I can tell, the only thing differentiating it from a typical Romesco is a splash of red wine vinegar or something similarly acidic, which I added anyway because the sauce seemed to be lacking acidity as written. Why not just include the vinegar and call it grilled shrimp with Romesco?? Anyway, with that added acidity it was delicious, great combo with the shrimp, and a huge hit.
Helene
Amazingly delicious sauce! And now our go-to method for bbq shrimp.
Nanette
Sadly, the sauce was a huge disappointment. Bland with an unpleasant texture. If I were to try this again, I would do a couple tablespoons of almonds only, to let the red pepper taste shine. The potatoes were divine though.
Sue Fisher
Just wondering if the unpleasant texture came from the almond skins? Would it be worth trying blanched almonds?
Carla
To amp up the flavors I used tamari roasted almonds and preserved Meyer lemon paste as replacements. No BBQ at home, but no matter, we charred the peppers on the stove top open flame and saved a bit of the burnt skin to add visual texture to the sauce.
carol
1 lb serves 5
carol
I added about a 1/4 cup of lime juice to the sauce
Joyce
I liked the red pepper sauce so much I decided it should be soup! A little vegetable stock to thin it! Garnished it with a few shrimp and toasted chopped almonds
Amy
A lot of moving parts, but a winner of a recipe. I roasted the red onion, after I toasted the almonds. Grilled some zucchini as well, to add a pop of color as well. I halved the recipe for the sauce and still ended up with plenty.
Mary
Fab recipe and technique. I didn't have the almonds and didn't miss them, but a good calcium-rich and crunchy addition, I suspect. Gotta love @DavidTanis
sylvia
Do yourself a favor and peel and devein the shrimp before you grill them. Better yet, just buy them already done and save yourself the headache. Seriously. Loved the sauce! Needs a hit of acid though. Add different grilled veg to the platter. I added marinated artichokes, but would have loved other spring things like asparagus.
Michael D
Good flavorful dish. A lot of grilling prep work (red bell peppers, onions, small potatoes, plus the shrimp), so a little hard to coordinate all that grilling time to coordinate with serving time. Done again, not sure I would leave shells on the shrimp for grilling. Removing the shells after grilling was a pain, messy, and didn't really "match" the elegant flavors of this dish.
MaryC
Skipped the potatoes and roasted the red onion in the oven once the almonds were done, and added about 16 ounces of halved cherry tomatoes to the onions for the last five-or-so minutes. Dolloped about three tablespoons of the sauce to 1/4 of the roasted veggies and shrimp (I started with 1.5 pounds of shrimp). Turned out tne of the best dinners I've ever made (imo). Oh, and it was about 470 calories, super filling, and oh so satisfying. #worthIt
Golem18
An alternative method to toasting almonds is spread them out on a baking sheet and bake at 350 for 6 to 8 minutes in a toaster oven (I use a Breville). Since the baking is timed, it's almost impossible to burn them if you get preoccupied with something else. Or simply forget.
radmcca
Devein shrimp with shell on exactly as when peeled. Just cut through the back of the shell.
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