Aunt Sheris Romesco Sauce Recipes

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

Grilled Garlic Shrimp with Romesco Sauce image

Provided by Kelsey Nixon

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 pounds shrimp (16/20), peeled and deveined, tails on
3 tablespoons olive oil
2 teaspoons sugar
1 teaspoon pimenton (smoked Spanish paprika)
1 teaspoon kosher salt
3 cloves garlic, grated
1 lemon, zested
Romesco Sauce, for serving, recipe follows
1/4 cup marcona almonds, toasted
1 (12-ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon cayenne pepper
1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
1 large clove garlic, grated
Kosher salt and freshly cracked black pepper

Steps:

In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.
Wine suggestion for this recipe: Pinot Grigio
In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.
Per serving (based on 6 servings):
Calories 296
Total Fat 18 grams
Saturated Fat 2 grams
Protein 22 grams
Total Carbohydrate 10 grams
Sugar: 4 grams
Fiber 1 gram
Cholesterol 191 milligrams
Sodium 1397 milligrams

ROCKIN' ROMESCO SAUCE

Rockin' Romesco Sauce image

This classic condiment from the province of Catalonia, Spain, is a vivid orange-red, nut-thickened sauce that is extemely versatile. Try it with cooked shellfish, fish, lamb chops,and vegetables such as asparagus, potatoes, beets, or grilled baby leeks; it's also great with eggs, crusty rustic bread . . . just use your imagination (I've even used it with hot pasta, although not at all traditional)! The "keeping quotient" for the sauce is high, but do make sure to bring it to room temperature prior to serving, as it is not good cold. Stir well to incorporate the oil. This particular recipe is my version, culled from several different sources.

Provided by Xanthippe

Categories Sauces

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 slice country bread, lightly rubbed with olive oil
1/4 cup natural whole almond
1/4 cup hazelnuts
4 cloves garlic, to taste (or more)
1 -2 teaspoon red pepper flakes (see Note)
4 fat plum tomatoes, coarsely chopped
1 -2 tablespoon fresh Italian parsley, roughly chopped
2 teaspoons bittersweet paprika or 2 teaspoons spanish hot paprika
1 large red bell peppers or 1 large pimentos, roasted
1/4 cup red wine or 1/4 cup sherry wine vinegar
1/2 cup virgin olive oil, plus
2 tablespoons extra virgin olive oil, preferably spanish
salt, to taste
fresh milled pepper, to taste

Steps:

In a large skillet over medium-high heat, toast the bread, almonds, hazelnuts, and peeled garlic cloves until fragrant.
Alternately, you may roast these ingredients in a 450 degree oven for 10-15 minutes, watching carefully to make sure they don't burn.
When cool, grind them, along with the red pepper flakes, in a food processor.
Add everything else but the vinegar and oil, processing until smooth (stop occasionally to scrape down the sides of the processing bowl).
With the machine running, gradually add the vinegar and then the oil.
Taste and make sure the sauce has plenty of piquancy and seasoning.
Cover and store the Romesco sauce in the refrigerator.
Note: For greater complexity and heat, use a more potent type of pepper flake such as maresh, urfa, or Aleppo.

Nutrition Facts : Calories 245.2, Fat 22.2, SaturatedFat 2.8, Sodium 52.1, Carbohydrate 9.3, Fiber 2.3, Sugar 2.2, Protein 3

ROMESCO SAUCE

Romesco sauce image

Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce

Provided by Anna Glover

Categories Condiment

Time 14m

Yield Serves 8 as a dip

Number Of Ingredients 6

Ingredients

100g blanched almonds
200g roasted red peppers from a jar, drained
1 garlic clove
1 tbsp sherry vinegar , plus extra to season (optional)
1 tsp smoked paprika
50ml olive oil

Steps:

Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium

PRAWNS WITH ROMESCO SAUCE

Prawns with Romesco sauce image

Succulent tiger prawns are spiced up with chilli and peppers in this Spanish-style tapas dish

Provided by Mary Cadogan

Categories Buffet, Canapes, Snack

Time 40m

Yield Serves 10-12 with other dishes

Number Of Ingredients 11

Ingredients

1 red pepper , preferably the long, thin skinned romano variety
3 fat garlic cloves
1 fat, fresh red chilli
1large ripe tomato
10 shelled hazelnuts
10 blanched almonds
3sprigs parsley
small slice day-old bread
8 tbsp olive oil
2 tbsp red wine vinegar
400g pack large, cooked, peeled tiger prawn , defrosted if frozen

Steps:

Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.
Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.
Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.
Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.
On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.