Saucy Grilled Shrimp with Roasted Vegetables

In the spirit of mixing things up a bit, here’s a nice “saucy” grilled shrimp recipe with roasted butternut squash, cauliflower and carrots. The red pepper sauce is reminiscent of a Spanish Romesco sauce. If you are not a fan of garlic, then you may want to cut back on the quantity of garlic cloves.

Roasted Vegetables Ingredients (sorry, no group photo)
1 medium-sized Butternut Squash, cubed
1 head Cauliflower, cut into bite-sized pieces
3-4 Carrots, cut into bite-sized pieces
2 Tbsps. Olive Oil
Salt and Pepper, to taste
3 sprigs of fresh Rosemary
6 fresh Sage leaves
2 Tbsps. chopped Parsley

In a large baking dish, mix together the vegetables and olive oil. Season to taste with salt and pepper. Mix in the springs of rosemary and sage leaves. Cover the dish with foil and bake at 400 degrees for 20 minutes. Remove the foil and bake for another 20 minutes, until the vegetables are tender.

In a large baking dish, mix together the vegetables and olive oil. Season to taste with salt and pepper. Mix in the sprigs of rosemary and sage leaves. Cover the dish with foil and bake at 400 degrees for 20 minutes. Remove the foil and bake for another 20 minutes, until the vegetables are tender.

Once roasted, remove the sage and rosemary sprigs. Sprinkle with the chopped parsley.

Once roasted, remove the sage and rosemary sprigs. Sprinkle with the chopped parsley.

While your veggies are roasting, prepare the saucy shrimp.

Saucy Grilled ShrimpIngredients
1/2 lb. fresh Shrimp, de-veined
1 jar Roasted Red Peppers
3/4 cup Crushed Tomatoes
3-4 cloves Garlic, peeled and smashed
1 slice hearty White Bread, torn into pieces
1/2 tsp. Chili Powder
1 tsp. Paprika
1/4 cup Oil
1/3 cup Slivered Almonds
1 tsp. Sherry Vinegar

In a food processor or blender, add the roasted red peppers, crushed tomatoes, garlic, white bread, chili powder, paprika, almonds, oil., and sherry vinegar. Puree.

In a food processor or blender, add the roasted red peppers, crushed tomatoes, garlic, white bread, chili powder, paprika, almonds, oil, and sherry vinegar.

Puree into a thick, slightly chunky sauce.

Puree into a thick, slightly chunky sauce.

Marinade the shrimp in about 1/2 cup of the sauce for 10 minutes. Reserve the rest of the sauce for dipping.

Marinade the shrimp in about 1/2 cup of the sauce for 10 minutes. Reserve the rest of the sauce for dipping.

Grill the shrimp on a hot, oiled cast iron griddle for about 2 minutes on each side until the tails curl and the shrimp turns pink.

Grill the shrimp on a hot, oiled cast iron griddle for about 2 minutes on each side until the tails curl and the shrimp turns pink.

Serve with the roasted vegetables and a side of sauce. Simple and tasty. Enjoy!

Serve with the roasted vegetables and a side of sauce. Simple and tasty. Enjoy!

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2 comments on “Saucy Grilled Shrimp with Roasted Vegetables

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