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Grilled Shrimp with Romesco Sauce Recipe

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Shrimp kabobs with a spicy pepper and tomato sauce. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Grilled Shrimp with Romesco Sauce Recipe

Prep: 20 min. Cook: 50 min.

Yield: 6 Servings

20 50 70

Ingredients

1 dried ancho chile peppers, seeded
1 roma tomatoes, cored
1-1/2 teaspoons olive oil
Pinch salt and pepper
2 tablespoons minced garlic
6 ounces roasted red peppers with brine, drained
2 tablespoons sliced almonds, toasted , see notes
1 tablespoon cooking sherry
1 tablespoon chopped parsley
1 lb raw medium shrimp, peeled and deveined

Directions

Combine chile and 1 cup of boiling water in a small bowl and let stand 20 minutes, until tender.
Preheat oven to 400°F.
Cut tomato in half lengthwise and take out seeds. Lightly pour 1/2 teaspoon of olive oil over cut sides.
Season with salt and pepper. Arrange tomato pieces on a baking pan, cut sides up and cook 20 minutes or until golden and tender.
Heat 1 teaspoon of olive oil in a medium skillet. Saute garlic 5 minutes or until golden.
Using food processor or blender, puree chile, tomato, garlic, peppers, almonds, vinegar, and parsley until smooth.
Season with salt and pepper. Spoon into a serving bowl.
Run shrimp under water and dry well. Thread shrimp onto 4 metal skewers.
Coat with olive oil and season with salt and pepper. Place skewers on a hot grill and. Shut lid on grill and cook shrimp 2 to 3 minutes per side or until shrimp are opaque.
Serve sauce on the side.

Nutritional Facts 1 serving equals 139 calories, 4 g fat (1 g saturated fat), 251 mg sodium, 5 g carbohydrate, 18 g protein. Diabetic Exchanges: 2-1/2 lean meat, 3/4 vegetable, 1/4 fat.

Originally published as Grilled Shrimp with Romesco Sauce Provided by dLife®

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