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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Shrimp with Romesco

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Shrimp with Romesco Empty Roasted Shrimp with Romesco

    Post by Lobo Fri 05 Feb 2016, 11:56 pm

    Roasted Shrimp with Romesco Img64l
    Roasted Shrimp with Romesco
    Roasted Shrimp with Romesco Translucent
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    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Servings: 4
    Romesco sauce is a unique Spanish condiment with a peppery, nutty flavor. This recipe makes extra sauce, so you can add zest to roasted vegetables and marinate pork chops as well.

    Storage tip: The romesco sauce can be stored in airtight containers in the refrigerator for up to 1 month. Drizzle olive oil over the surface before covering with the lid. Bring to room temperature and stir well before serving.






    • 218

    Ingredients:


    • 2 garlic cloves
    • 1 cup slivered almonds, toasted
    • 2 jars (each 12 oz.) roasted red bell peppers, drained
    • 4 tsp. sherry vinegar
    • 2 tsp. smoked paprika
    • 7 Tbs. olive oil
    • Salt and freshly ground pepper, to taste
    • 2 lb. large shrimp, peeled and deveined, tails intact

    Related Recipes


    Roasted Shrimp with Romesco Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, full-bodied white wines from our Wine Club.

    Directions:

    Make the romesco sauce
    Preheat an oven to 450°F.

    In a food processor, chop the garlic finely. Add the almonds and pulse until finely chopped. Add the roasted peppers, vinegar and paprika and process until smooth. With the machine running, gradually add 6 Tbs. of the olive oil. Season with salt and pepper. Reserve 1/2 cup of the sauce and store the remaining sauce for future use (see note above).

    Roast the shrimp
    On a large baking sheet, toss the shrimp with the remaining 1 Tbs. olive oil, and season generously with salt and pepper. Roast, tossing the shrimp occasionally, until they are opaque throughout, 4 to 6 minutes.

    Spoon the romesco sauce into small bowls for dipping. Divide the shrimp among individual plates and serve with the sauce. Serves 4; makes about 2 1/2 cups romesco sauce total.

    Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).

      Current date/time is Thu 28 Mar 2024, 10:04 am