30 medium size shrimp - peeled, heads and tails removed
2 cloves garlic, minced
1/4 cup extra virgin olive oil
juice of 1 lemon
1/2 cup romesco sauce (below)
In a large skillet, heat the olive oil over medium heat. Toss in the garlic and shrimp and cook, turning the shrimp frequently. Continue cooking until all shrimp have turned bright pink. Remove pan from heat and squeeze the lemon juice over the shrimp. Scrape all the shrimp into a bowl and let cool for 5 minutes. Add the romesco sauce, and toss to coat. I prefer to eat these shrimp while they are still a little warm or < room temperature with toothpicks. For a picnic, make ahead and chill, then bring them up to room temperature for best flavor.
Romesco Sauce
4 baguette slices or 1 large french bread slice
15 almonds, raw with skin on
2 cloves garlic
1 1/2 cups chopped tomatoes, canned or fresh
olive oil for roasting
1 tsp. ground chili
1 Tbl. smoked paprika (sweet not hot)
1 tsp. sweet paprika (not smoked)
1/4 tsp. salt
2 Tbl. red wine vinegar
1/2 cup extra virgin olive oil
In a large skillet over medium high heat, heat 1 Tbl. olive oil. Place the baguette slices the garlic and the almonds in the pan separately and roast, turning all frequently to toast. Be careful not to burn. As they are toasted, remove them to the bowl of a food processor fitted with a metal blade( tear the baguettes slices into small chunks before adding). Grind everything to a fine chop. Add 1 Tbl. olive oil to pan and add the chopped tomatoes and ground chili. Stir and roast over medium heat for 5 minutes. Let cool and add to food processor and combine. Add the spices, vinegar and olive oil and blend until a smooth puree. Allow to cool and serve at room temperature.
Romesco is a great side to grilled chicken or pork, as a sandwich or crostini spread, as a base for pizza, or tossed with cooked shrimp. It is the traditional side dollop to a Spanish tortilla.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge