Advertisement

Romesco with grilled bread, spring onions and shrimp

Time 45 minutes
Yields Serves 4 to 8
Romesco with grilled bread, spring onions and shrimp
1

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.

2

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.

3

Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.

4

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.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.