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Recipe From from Weber’s New American Barbecue™ by Jamie Purviance

Spicy Shrimp with Charred Poblano Romesco

  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    12 to 16 min.

Serves 4 to 6
Prep Time
20 min.
Grilling Time
12 to 16 min.

the Ingredients

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  • 2 poblano chile peppers, about 225 grams total
  • 12 grams loosely packed fresh cilantro leaves and tender stems
  • 20 grams sliced almonds, toasted
  • 1 small jalapeno chile pepper, seeded and chopped
  • 1 tablespoon fresh lemon juice
  • 1 medium garlic clove, crushed and peeled
  • ¼ teaspoon freshly ground black pepper
  • Extra-virgin olive oil
  • Kosher salt
  • 1 teaspoon smoked paprika
  • 445 grams large shrimp (21/30 count), peeled and deveined, tails left on, patted dry


  • 01 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 02 Grill the poblano chile peppers over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems and seeds. Then coarsely chop the chile peppers. 
  • 03 In the bowl of a food processor combine the poblano peppers and the remaining romesco ingredients, including 60 millilitres of oil and ½ teaspoon of salt. Process until well blended but some texture still remains. Transfer the sauce to a serving bowl. 
  • 04 In a medium bowl whisk 1 tablespoon of oil, ½ teaspoon of salt and the paprika. Add the shrimp and turn to coat in the mixture. Grill the shrimp over direct high heat, with the lid closed, until firm to the touch and just turning opaque in the centre, 2 to 4 minutes, turning once. 
  • 05 Serve the shrimp warm with the romesco sauce for dipping.