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Grilled Shrimp with Almonds

4.6

(4)

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This is one time when the shrimp should be served with their shells on— messy, yes, but utterly delicious.

Ingredients

Makes 6 servings

2 tomatoes, peeled, seeded, and chopped
1/2 cup blanched almonds
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 teaspoon minced flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1 teaspoon hot red pepper flakes
juice of 1/2 lemon
2 tablespoons sherry vinegar
2 pounds medium-large (25 count) shrimp

  1. Step 1

    Prepare a charcoal fire or preheat a gas or electric grill. Set the chopped tomatoes to drain in a fine-mesh colander or sieve.

    Step 2

    In a small sauté pan over medium-low heat, toast the almonds in a tablespoon of the oil, stirring frequently, until the almonds are golden brown— about 5 to 7 minutes—being careful not to burn them. Transfer the almonds to a mortar, food processor, or blender. In the oil remaining in the pan, gently sauté the garlic cloves, stirring frequently, until they are golden—about 15 minutes. Add the garlic to the almonds along with the parsley, black pepper, and hot pepper. Pound in the mortar or process or blend, gradually adding in the drained tomatoes to make a thick sauce. (If you're using a food processor or blender, be careful not to overprocess; the mixture should be a little granular from the almonds.)

    Step 3

    Transfer the sauce to a bowl and beat in the lemon juice and vinegar. Reserve 2 tablespoons of the remaining oil and beat the rest into the sauce. Set the sauce aside.

    Step 4

    Toss the shrimp with the reserved 2 tablespoons oil. Cook the shrimp on the hot grill, about a minute to a side, until the shells are papery and the flesh is thoroughly cooked. Pile the shrimp on a platter and serve the sauce in a separate bowl (less messy); or pour the sauce over the hot shrimp and serve (very messy but delicious).

Reprinted with permission fromThe New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Healthyby Nancy Harmon Jenkins. Copyright © 1994, 2009 by Nancy Harmon Jenkins. Published by Bantam Dell, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherNancy Harmon Jenkinsis a food writer with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections. Author of half a dozen highly acclaimed cookbooks, she writes for theNew York Times,Saveur, andFood & Wine, and divides her time between her farmhouse outside of Cortona, Italy, and the coast of Maine.
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Reviews (4)

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  • Loved this recipe. It was so quick and easy. Used garden fresh tomatoes and loved the combination of the crunchy almonds with the tomatoes. This sauce would be good with a lot of different fishes. Will make this again.

    • Burnadetteblue

    • Iowa

    • 9/6/2014

  • This recipe earned zero forks. Not only did it literally look like something my cat threw up, but it had no taste. I used a food processor to make the sauce. The crunch of the almonds mixed with lemon juice was not flavorful. We made exactly half of the recipe and tried to season with some salt and some sweet chili sauce. That improved it to a one-fork rating. Would definitely NOT make again. Not worth the hour and a half prep time nor the sickening stomach feeling after we ate.

    • diannefishel

    • Atlanta, GA

    • 7/15/2013

  • 神奇的菜,但我做了一些改变。了sauce as called for in the recipe but added some sea salt, more garlic, and some Tony Cachere's Original Creole Seasoning. Then I peeled the shrimp and sautéed them in butter and when they were almost done, added the sauce. Served this over some cheese grits. Delicious!

    • lindakgray

    • Atlanta, GA

    • 7/1/2013

  • It's so fresh and delicious. I like the crunchy taste of almond couples with juicy flesh of shrimps. I did not have sherry vinegar so I replaced it with rice vinegar, add in salt and sugar and adjust accordingly. Will make it again!

    • Anonymous

    • Singapore

    • 5/30/2013

Tags Shrimp Shellfish Seafood Main Dinner Dairy Free Gluten Free Keto Saute Grilling Cookbooks