Charred Shrimp and Cauliflower Romesco - 14g Carbs, 5g Fiber, 6g Sugar
From: Canadian Living Magazine: August 2017 - By: Paul Lillakas and The Canadian Living Test Kitchen
Grilling shrimp in their shells both protects the delicate meat from the direct heat of the barbecue and seriously boosts the satisfying barbecued shellfish flavor. It's definitely worth the extra effort of peeling them at the table.
Prep time 30 minutes
Total time 30 minutes
Servings: 4
> Romesco Sauce
1 jar (300 mL) roasted red peppers, including juices
1/4 cup prepared tomato sauce
3 Tbsp almond butter
2 tsp red wine vinegar
1 tsp smoked paprika
1/4 tsp 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 Tbsp vegetable oil
1 bunch green onions
Servings: 4
Nutrition per serving: 245 Calories, 13g Total fat, 1g Saturated fat, 128mg Cholesterol, 714mg Sodium, 606mg Potassium, 14g Total Carbs, 5g Fiber, 6g Sugars, 22g Protein
Posted by: chefgloria1030@yahoo.com
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