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Saturday, April 24, 2010

Shopping List & Recipe for Shrimp Romesco

Shopping List for Garlic Shrimp with Romesco Sauce
1 lb shrimp
2 medium tomatoes
2 red peppers
1 lemon
1 bag arugula
1 lb snap peas
Dry Goods:
Olive oil
Marcona almonds, or regular roasted  almonds
Minnie’s Garlic Shrimp with Romesco Sauce, Seared Arugula & Snap Peas
Romesco Sauce:
¼ cup of Marcona almonds
4 cloves garlic
2 medium tomatoes or 1 large tomato
2 red peppers
juice of  ½ lemon, or a few splashes red wine or sherry vinegar to taste
pinch of paprika
olive oil
Garlic Shrimp:
1 lb shrimp, peeled and deveined
6 cloves of garlic, thinly sliced
pinch of paprika
salt & pepper
juice ½ lemon
Arugula & Snap Peas:
A good 3-4  generous handfuls of fresh arugula
A good 2-3 generous handfuls of snap peas, roughly chopped
Turn oven on to 375 degrees.  Slice tomatoes in half and add to roasting pan.  Add 4 whole garlic cloves to pan.   Drizzle generously with olive oil.   Sprinkle with salt & pepper and mix tomatoes & garlic with your hands, making sure everything is well coated with oil, salt & pepper.  Arrange tomatoes flat side down and roast in oven about 30 minutes.
Place whole red pepper on gas burner.  Roast pepper until one side turns black,.  Rotate pepper with tongs  until entire pepper is charred and black.  When the entire pepper is black and charred, place in a Ziploc bag and cool in refrigerator.
While tomatoes are roasting and peppers are cooling, slice garlic cloves for the garlic shrimp.  Roughly chop your snap peas.
Peel the roasted peppers and add them to a food processor. Add the roasted tomatoes & garlic, oil from the roasting pan,  almonds, paprika, lemon juice, and olive oil and puree.  Season with salt and pepper to taste.
Heat a generous amount of olive oil In a low sautee pan. Add sliced garlic and sizzle for about 30 seconds.  Add  a pinch of paprika.  Add shrimp and cook for 2 minutes on one side.  Flip shrimp and squeeze ½ lemon over it and  cook for another minute, or until shrimp is done.
Sautee arugula & snap peas in a pan with olive oil until wilted.  Season with salt & pepper.
To plate, spoon romesco sauce  onto a plate, top with arugula & snap peas and arrange shrimp on top.  Spoon garlic and pan juices on top of the shrimp.

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