Grilled Shellfish with Romesco Sauce (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 fresh lobster tails, split in half |
1 pound fresh scampi |
1 pound large shrimp, peeled and deveined |
drizzle olive oil |
salt |
freshly ground black pepper |
4 tablespoons extra-virgin olive oil |
2 slices white bread, crust removed |
3 dried ancho peppers, soaked, seeded and minced |
1 small fresh serrano or jalapeno pepper, split in half |
3 whole cloves garlic |
1 cup peeled, seeded and chopped tomatoes |
1/2 cup blanched almonds, roasted |
1/2 cup hazelnuts, roasted |
2 teaspoons red wine vinegar |
salt |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
1. Preheat the grill. Season the seafood with olive oil, salt and pepper. Place on the grill and cook in batches until the seafood is done. (**Add the items that will take longer to cook first on the grill i.e. the lobster, scampi and then shrimp) In a large saute pan, over medium heat, add the oil. When the oil is hot, add the bread and fry until golden on each side, about 2 minutes. Remove and set aside. In the same pan, add the peppers. Saute for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use. Yield: about 1 cup
2. Remove the seafood from the grill. Serve the sauce with the grilled seafood on a large platter. Garnish with parsley.
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