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Recipe from Weber's New American Barbecue™ by Jamie Purviance

Spicy Shrimp with Charred Poblano Romesco

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    12 to 16 mins

Serves 4 to 6
Prep Time
20 mins
Grilling Time
12 to 16 mins

the Ingredients

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  • 2 poblano chile peppers, about 8 ounces total
  • ½ cup loosely packed fresh cilantro leaves and tender stems
  • ¼ cup sliced almonds, toasted
  • 1 small jalapeño 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
  • 1 pound large shrimp (21/30 count), peeled and deveined, tails left on, patted dry


  • 01 Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 02 Grill the poblano chiles 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, and then coarsely chop the chiles. 
  • 03 In the bowl of a food processor combine the poblanos and the remaining romesco ingredients, including ¼ cup oil and ½ teaspoon salt, and process until well blended but some texture still remains. Transfer the sauce to a serving bowl. 
  • 04 In a medium bowl whisk 1 tablespoon oil, ½ teaspoon 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 center, 2 to 4 minutes, turning once. 
  • 05 Serve the shrimp warm with the romesco sauce for dipping. 

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