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Name: Shrimp with Romesco Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 16 Cooked shrimp; peeled,; 1 Thin slice French bread;; ; inches); 1 tb Sherry wine vinegar or red; 1 lg Garlic; 1 Jar roasted red peppers;; 1/4 ts Cayenne pepper; 2 tb Slivered almonds; 2 tb olive oil

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INGREDIENTS

16 Cooked shrimp; peeled,
1 Thin slice French bread;
; inches)
1 tb Sherry wine vinegar or red
1 lg Garlic
1 Jar roasted red peppers;
1/4 ts Cayenne pepper
2 tb Slivered almonds
2 tb olive oil

INSTRUCTIONS

Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.) Arrange cooked shrimp on plates. Spoon romesco sauce over and serve. 2 Servings; Can Be Doubled. Bon Appetit May 1995 Per serving: 1762 Calories (kcal); 52g Total Fat; (26% calories from fat); 77g Protein; 243g Carbohydrate; 304mg Cholesterol; 3115mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Shrimp with Romesco Sauce

16 Cooked shrimp; peeled,
1 Thin slice French bread;
 ; inches)
1 tb Sherry wine vinegar or red
1 lg Garlic
1 Jar roasted red peppers;
1/4 ts Cayenne pepper
2 tb Slivered almonds
2 tb olive oil

Stir almonds in heavy small skillet over medium heat until golden, about 3  minutes. Transfer almonds to processor. Place bread in same skillet and  cook until lightly toasted, about 1 minute per side. Tear bread into pieces  and add to processor. With machine running, drop garlic through feed tube  and process until almonds and garlic are finely chopped. Add red peppers,  oil, vinegar and cayenne pepper and process until mixture is consistency of  thick mayonnaise, scraping down sides of bowl occasionally. (Can be  prepared 1 day ahead. Cover and refrigerate.)    Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.    2 Servings; Can Be Doubled.    Bon Appetit May 1995        Per serving: 1762 Calories (kcal); 52g Total Fat; (26% calories from fat);  77g Protein; 243g Carbohydrate; 304mg Cholesterol; 3115mg Sodium Food  Exchanges: 15 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit;       10    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (24g)
Recipe Makes: 1 servings

Calories: 143
Calories from Fat: 122 (85%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 116.3mg		3 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 2.3g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 143

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