By Christina Whippo
The Chew: Grilled Shrimp With Red Pepper Sauce & Parsley Salad
Updated at: Thu, 17 Aug 2023 11:35:35 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
2
Low
Nutrition per serving
Calories519.9 kcal (26%)
Total Fat22.2 g (32%)
Carbs9 g (3%)
Sugars4.3 g (5%)
Protein65.3 g (131%)
Sodium1315.5 mg (66%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tspsmoked paprika
2red bell pepper
seeds and stem removed, roughly chopped
0.25 CMarcona almonds
1 Cparsley leaves
0.5red onion
sliced thin
kosher salt
freshly ground black pepper
3 lbsshrimp
jumbo, peeled, deveined, tails on
2 Tbspolive oil
+ 1 C
1clove garlic
0.25 Csherry vinegar
1Fresno chili
sliced thin
1lime
juice only
Instructions
Step 1
Preheat a grill pant to medium-high heat
Step 2
Season the shrimp with salt, pepper, and paprika
Step 3
Toss with 2 tbsp olive oil
Step 4
Toss to mix
Step 5
Put the shrimp on the grill and cook, 3 minutes on each side, until pink and cooked through
Step 6
Meanwhile, make the red pepper sauce
Step 7
In a blender, add peppers, garlic, sherry vinegar, and almonds
Step 8
Season with salt and pepper
Step 9
Blend until a little chunky
Step 10
Add 4 sprigs parsley and pulse to mix
Step 11
Season with salt and pepper
Step 12
For the Parsley Salad:
Step 13
In a medium bowl, add the rest of the parsley, chili, lime juice, and a drizzle of olive oil
Step 14
Season with salt and pepper
Step 15
Toss to mix
Step 16
To Serve:
Step 17
Spoon the red pepper sauce onto a plate or serving platter
Step 18
Top with grilled shrimp and parsley salad
Step 19
Finish with a drizzle of olive oil
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
