"New from the Kitchen"
Recipe of the Month - September 2016
Entrees: Grilled Shrimp with Romesco Sauce
Romesco is an almond and red pepper based sauce from Catalonia in Northeastern Spain. Fisherman from the area, made the sauce to eat with fish. We have paired it here in the traditional style with grilled shrimp. I have also included an updated version which incorporates some heavy cream making a lighter, thinner sauce which patrons seem to really enjoy. Try them both and let us know which is your favorite.
2 tablespoons slivered almonds
1 thin slice French bread
1 large clove of garlic
Fresh roasted red pepper (or a 7 ounce jar roasted red peppers, drained)
2 tablespoons olive oil
1 tablespoon red or sherry wine vinegar
1/4 teaspoon cayenne pepper
8 shrimp per person
Stir almonds in a heavy small skillet over medium heat until golden. Transfer to food processor. Place bread in same skillet and lightly toasted. Tear bread into pieces and put in food processor. With processor running add garlic through top and process until finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of mayonnaise. Cover and refrigerate. Can be made a day ahead.
Skewer shrimp on bamboo skewers (that have been soaked in water) or metal ones and grill.
Arrange one skewer per person on plate and spoon romesco sauce over the shrimp.
This is the traditional Romesco sauce. For an undated and thinner sauce, when ready to serve, boil 3/4 cup heavy cream in a small skillet until it begins to thicken, and add several tablespoons of the Romesco, stirring to even out the sauce. Spoon over shrimp skewers.