Thursday, August 26, 2010

Tapas- Roasted Shrimp With Romesco Sauce

This Tapas recipe is always a crowd pleaser.


1 medium tomato, cored and cut in half crosswise
8 cloves garlic, peeled and halved
6 Tbs. STAR Originale Olive Oil
Salt and pepper
3/4 cup drained canned roasted red peppers
1/3 cup toasted almonds
4 Tbs. STAR Red Wine Vinegar
1 Tbs. chopped Italian parsley
1 tsp. paprika
1 lb. large shrimp, peeled and deveined

Place tomato halves, cut sides up, on a baking sheet. Sprinkle 6 garlic clove halves over tomatoes then drizzle with about 1 Tbs. olive oil. Season to taste with salt and pepper. Bake at 375ºF until tomatoes are soft and garlic is golden, about 20 minutes.

Carefully transfer tomato and garlic to a food processor or blender. Add 2 Tbs. of remaining olive oil, red peppers, almonds, wine vinegar, parsley and paprika. Whirl until well blended. Season to taste with salt and pepper. Transfer to a small serving bowl.

In a shallow casserole or pie plate, whisk the remaining olive oil and garlic to blend. Season to taste with salt and pepper. Add the shrimp and toss to coat evenly. Roast at 450ºF just until opaque and tightly curled, about 10 minutes.

Transfer to a serving plate and serve with the romesco sauce for dipping.


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