Shrimp with Spanish Romesco Sauce

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Shrimp with Spanish Romesco Sauc
Shrimp with Spanish Romesco Sauce
6 tbsp. extra virgin olive oil
1½ cups 1/2 -inch cubes Nob Hill Trading Co. Pugliese Bread (in our Bakery)
1 cup slivered almonds
4 cloves garlic minced
1 (14.5- oz.) can Raley's Fire Roasted Diced Tomatoes
3/4 cup roasted red peppers
6 tbsp. red wine vinegar
3/4 tsp. sea salt
1/2 to 3/4 tsp. crushed red pepper
2 lbs. large cooked shrimp chilled

While delicious with shrimp, this sauce is also great with cubed Pugliese bread from our Bakery. Or try serving leftovers over fried eggs on thick slices of toasted bread for a great breakfast or brunch.

Prep: 10 minutes  Cook: 8 minutes  Serves: 12

1. Heat olive oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring frequently, for 5 minutes or until lightly browned. Add almonds and cook for 3 minutes more to brown. Remove from heat and stir in garlic.

2. Transfer to a food processor or blender and add remaining ingredients except shrimp; puree until smooth. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)

3. Transfer to a decorative bowl and serve with shrimp. 

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