Shrimp with Romesco Sauce
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can Be Doubled
- 2 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1 large garlic clove
- 2 tablespoons slivered almonds
- Carbohydrate 11 g(4%)
- Cholesterol 74 mg(25%)
- Fat 18 g(27%)
- Fiber 2 g(9%)
- Protein 11 g(22%)
- Saturated Fat 2 g(12%)
- Sodium 352 mg(15%)
- Calories 241
Preparation 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.
Preparation 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.
