Grilled Prawns With Roasted Red Bell Pepper Romesco Sauce
I was lucky enough to have a chance to have a cooking experience at the Culinary Institute of America in Napa Valley and this was one of the recipes we got to prepare.
Grilled Prawns with Red Pepper Romesco Sauce
Serve this as an appetizer or a main dish at your next outdoor bash, and your guests will swoon over the spicy, rich sauce full of fire-roasted tomatoes. Simple and delicious, they're every hosts dream dish.
Roasted Red Peeper Romesco Sauce
Peel shell but leave tail from each shrimp then de-vein the prawns. Wash and dry them. Toss them in a bowl with the lime juice, cilantro, salt and pepper. Let marinate for 15-20 minutes.
Skewer the prawns leaving a little space between each to allow the heat of the grill to penetrate and cook them evenly.
Refrigerate until ready to grill.
To make Romesco sauce first place the tomatoes, chili pepper, red pepper and garlic on a lined baking sheet. Bake at 400 for about 10-15 minutes. Turn after 5 minutes to make sure they are browned on each side. Once everything is roasted take the skin off the garlic, and roughly chop the chili, tomatoes and bell pepper.
Then puree all ingredients together in a blender. The mixture should be thick in consistency with nuts still detectable. Then reserve for service. It will yield approx. 2-2 1/2 cups.
Over a hot grill or under a broiler, cook skewered prawns until they are cooked through. Do not over cook.
Remove the prawns from the skewers onto a platter. Serve warm with Romesco sauce.