A splash of sherry and a little heat from chili peppers enliven delicate shrimp.
Romesco Sauce2 Tbsp (30 mL) each toasted almonds and pine nuts, or 1/4 cup (60 mL) toasted almonds1 clove garlic, minced1 small slice bread (no crust), torn1 roasted red pepper, chopped1 Tbsp (15 mL) extra-virgin olive oil1 Tbsp (15 mL) sherry or red wine vinegarSea salt to taste
Shrimp1 tsp (5 mL) extra-virgin olive oil1/2 lb (225 g) raw shrimp, peeled and deveined 1 clove garlic, minced1/4 tsp (1 mL) hot chili flakes or 1 tsp (5 mL) serrano chili, seeded and finely chopped1/4 cup (60 mL) dry sherry or orange juice2 cups (500 mL) torn kale or baby spinach
Place sauce ingredients in food processor and whirl to blend. Sauce should be slightly chunky. Add a little warm water if too thick. Taste and adjust seasoning with more vinegar or salt as needed.
Coat large frying pan with olive oil and heat over medium-high. Add shrimp and stir-fry just until bright pink, about 2 minutes. Add garlic and chili. Splash in sherry and add kale or spinach. Stir until greens wilt, about 1 minute.
Dish up with a healthy spoonful of Romesco Sauce ladled on top.
Serves 2.
Each serving contains: 202 calories; 14 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 9 g carbohydrates; 9 g fibre; 76 mg sodium
source: "Tapas for Two", alive #340, February 2011