Romesco With Grilled Bread, Spring Onions and Shrimp |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
From Food & Drink's Best of 2008 list - I am stashing for using once our shrimp, first early maters & spring onions are available. Plan to make with my Mmmm Roasted Romesco Sauce . The foodies at Food & Drink say: Is romesco becoming the new pesto? Just as our obsession with Italian cooking turned that Ligurian sauce of basil, nuts and olive oil into a near-staple, the increasing interest in Spanish cooking is doing the same for romesco, essentially peppers, nuts and tomatoes ground together until they're nearly smooth. If so, it couldn't happen to a nicer sauce. Earthy, toothsome, definitely habit-forming, romesco is rough magic in a bowl, wrote staff writer Amy Scattergood when she developed this recipe. Romesco can be used in any number of ways - spooned into a soup, served on fish, or simply smeared on bread. But one of the most traditional uses is in the classic Catalan dish calcotada: grilled bread topped with grilled spring onions and grilled shrimp. In Spain, it's traditionally served only in the spring, but if you ask us, this is good enough to eat any time. Mmmm, will be planting onion sets in the next 2 weeks, thinking of this recipe for the first gloriously warm-hot day. Too dang difficult to jockey in my Romesco sauce recipe - Mmmm Roasted Romesco Sauce Ingredients:
1 lb large shrimp (tail on, peeled and deveined) |
2 bunches spring onions (large bulbs trimmed of their roots and greens attached) |
1/4 cup olive oil (fruity, preferably spanish) |
1 loaf italian bread, country (or pain rustique , sliced 3/4 -inch thick on the diagonal) |
2 tablespoons sea salt |
Directions:
1. Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
2. Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.
3. Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.
4. Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.
|
|