Shrimp in Romesco Sauce
Cooking Instructions
- 1
Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds.
- 2
Add red peppers, tomato, oil, vinegar, cayenne and the salt and pepper. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more.
- 3
Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper.
- 4
Prepare the shrimp by defrosting completely. Let them get to room temp. Dry with paper towels. Season with sea salt and white pepper.
- 5
Heat a skillet on med high heat. Add just enough olive oil to the pan so that it creates a light coat. Do NOT over do it. Once the oil is shimmering, but not burning (very hot) place the shrimp in an saute for a few minutes. Do not over cook.
- 6
Place some of the Romesco sauce on a serving plate (per person) and lay out the sauce in a design of choice.
- 7
Place the shrimp (10-12) on each plate on top of the sauce arranging them to your liking. Serve.
- 8
Note this recipe can be done with scallops as well. Cooking process for scallops is much different, however.
Heat a "cast iron" skillet on high heat. Add just enough olive oil to the pan so that it creates a light coat. Do NOT over do it. Once the oil is shimmering, but not burning (very hot) place the scallops on the pan so that they do not touch each other. Do not move them once placed. Let them cook at high heat for 2 min. They will release from the pan. If they are moved to early, the will
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