Romesco With Grilled Bread, Spring Onions and Shrimp

Name: Romesco With Grilled Bread, Spring Onions and Shrimp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-8 serving(s)
Ingredients: 1 lb large shrimp (tail on, peeled and deveined); 2 bunches spring onions (large bulbs trimmed of their roots and greens attached); 1/4 cup olive oil (fruity, preferably Spanish); 1 loaf Italian bread, country (or pain rustique , sliced 3/4 -inch thick on the diagonal); 2 tablespoons sea salt

Submitted by Busters friend

"From Food & Drink's Best of 2008 list - I am stashing for using once our shrimp, first early maters & spring onions are available. Plan to make with my Recipe#181632 . The foodies at Food & Drink say: "Is romesco becoming the new pesto? Just as our obsession with Italian cooking turned that Ligurian sauce of basil, nuts and olive oil into a near-staple, the increasing interest in Spanish cooking is doing the same for romesco, essentially peppers, nuts and tomatoes ground together until they're nearly smooth. If so, it couldn't happen to a nicer sauce. "Earthy, toothsome, definitely habit-forming, romesco is rough magic in a bowl," wrote staff writer Amy Scattergood when she developed this recipe. Romesco can be used in any number of ways -- spooned into a soup, served on fish, or simply smeared on bread. But one of the most traditional uses is in the classic Catalan dish calcotada: grilled bread topped with grilled spring onions and grilled shrimp. In Spain, it's traditionally served only in the spring, but if you ask us, this is good enough to eat any time." Mmmm, will be planting onion sets in the next 2 weeks, thinking of this recipe for the first gloriously warm-hot day. Too dang difficult to jockey in my Romesco sauce recipe - Recipe#181632"

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Ready In:: 45mins
Ingredients:: 5
Serves:: 4-8

ingredients

1 lb large shrimp (tail on, peeled and deveined)
2 bunches spring onions (large bulbs trimmed of their roots and greens attached)
¹⁄₄ cup olive oil (fruity, preferably Spanish)
1 loaf Italian bread, country (or pain rustique , sliced 3/4 -inch thick on the diagonal)
2 tablespoons sea salt

directions

Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.
Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.
Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.

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Reviews

I did not make the romesco sauce, but did enjoy the grilled bread and spring onions. The leftover grilled spring onions on turkey burgers also gave the burgers a really good flavor too.

Maito

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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