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Grilled Shellfish With Romesco Sauce

  • Yield: About 1 cup


  • 4 fresh lobster tails, split in half
  • 1 pound fresh scampi
  • 1 pound large shrimp, peeled and deveined
  • Drizzle olive oil
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 2 slices white bread, crust removed
  • 3 dried ancho peppers, soaked, seeded and minced
  • 1 small fresh serrano or jalapeno pepper, split in half
  • 3 whole cloves garlic
  • 1 cup peeled, seeded and chopped tomatoes
  • 1/2 cup blanched almonds, roasted
  • 1/2 cup hazelnuts, roasted
  • 2 teaspoons red wine vinegar
  • Salt
  • 1 tablespoon finely chopped fresh parsley leaves


  • Preheat the grill.
  • Season the seafood with olive oil, salt and pepper. Place on the grill and cook in batches until the seafood is done. (**Add the items that will take longer to cook first on the grill i.e. the lobster, scampi and then shrimp)
  • In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the bread and fry until golden on each side, about 2 minutes. Remove and set aside. In the same pan, add the peppers. Sauté for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use.
  • Remove the seafood from the grill. Serve the sauce with the grilled seafood on a large platter. Garnish with parsley.
  • Yield: 4 servings