Pan Seared Shrimp With Romesco Sauce Creamy Grits And Greens Recipes

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SHRIMP WITH ROMESCO SAUCE



Shrimp with Romesco Sauce image

Categories     Food Processor     Nut     Shellfish     Quick & Easy     Lunch     Almond     Shrimp     Bell Pepper     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons slivered almonds
1 thin slice French bread (about 4x3x1/4 inches)
1 large garlic clove
1 7-ounce jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoon Sherry wine vinegar or red wine vinegar
1/4 teaspoon cayenne pepper
16 cooked shrimp, peeled, deveined

Steps:

  • Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.

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