Romesco Sauce with Grilled Shrimp
The Episode
Romesco Sauce
Ingredients
- 2 red bell peppers, washed, seeded, whole
- 2 tomatoes, washed, cut in 4 half way
- 1 yellow onion, peeled and cut in 4
- 1/4 cup almonds, sliced, blanched, and toasted
- 3 ounces white bread, toasted
- 1.5 tablespoons vinegar sherry
- 1 tablespoon smoked paprika
- 1/3 tablespoon salt
- 3/4 teaspoon red chile flakes
- 1/3 tablespoon chopped garlic
- 1.5 tablespoons olive oil
Directions
- In a bowl, mix prepared bell peppers, tomatoes and onions with 1.5 tablespoons of the olive oil.
- Place on a lined sheet pan and roast at 350F in oven for 30 minutes (you can see coloration of roasting).
- On another pan, toast the bread and almonds together for a nice brown coloration (about 10 to 15 minutes).
- Cool off, when warm, place the vegetables and all other ingredients in Vitamix blender or immersion blender.
- Blend from a rough consistency to very fine depending on your intention to use.
- Taste for seasoning, label, and refrigerate.
Grilled Shrimp
Ingredients
- 40 size 13-15 shrimp, thawed, peeled, deveined, and tail on (5 shrimp per skewer)
- 16 bamboo skewers soaked in water for 30 minutes
- 8 garlic cloves, peeled and chopped
- 1/2 bunch Italian parsley, washed and chopped
- 1/3 cup olive oil
Directions
- Mix the 1/3 cup olive oil, chopped parsley, and garlic with the shrimp. Marinate for at least one hour.
- Place 5 shrimp per skewer, grill or broil until fully cooked (approx. 5-7 minutes) and season with salt.
- Serve over the sauce.
