Sauteed Shrimp With Pantry Romesco Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A recipe from my too tired to cook' collection which is tasty and quick with the ingredients probably already at hand. I used a stale hamburger bun for the bread and regular California almonds. Purists would use blanched Marcona almonds and a portion of a crusty baguette. Red wine vinegar would also be traditionally substituted for the lemon juice but this was what I had available. Ingredients:
3/4 lb shrimp, peeled and deveined |
1/3 cup plain almonds |
1 (15 ounce) can fire-roasted tomatoes |
6 ounces roasted red peppers (1/2 of a 12 ounce jar) |
3 garlic cloves, minced |
2 slices day-old white bread |
2 tablespoons lemon juice |
1 tablespoon crushed red pepper flakes |
1 pinch salt |
1/2 cup olive oil |
1/2 cup couscous |
1 cup chicken broth |
1 tablespoon dried parsley |
Directions:
1. Pantry Romesco.
2. Heat almonds in a dry saute pan until they begin to brown slightly. Place the almonds, tomatoes, roasted red peppers, garlic, bread, lemon juice, red pepper flakes and salt in a food processor. Process until pureed and add olive oil to thicken. (If calories are important, cut out or cut back on the oil.).
3. Couscous.
4. Place couscous in a large bowl. Add dried parsley and heated chicken broth (I just added 1 tsp of chicken soup base to 1 cup of boiling water), cover and let sit for five minutes.
5. Saute shrimp in a small amount of oil until pink, add about a cup of the Romesco sauce, stir and serve on top of couscous. Leftover sauce goes into the fridge for fish, eggs, or whatever you wish.
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