A splash of sherry and a little heat from chili peppers enliven delicate shrimp.
2 Tbsp (30 mL) each toasted almonds and pine nuts, or 1/4 cup (60 mL) toasted almonds
1 clove garlic, minced
1 small slice bread (no crust), torn
1 roasted red pepper, chopped
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) sherry or red wine vinegar
Sea salt to taste
1 tsp (5 mL) extra-virgin olive oil
1/2 lb (225 g) raw shrimp, peeled and deveined
1 clove garlic, minced
1/4 tsp (1 mL) hot chili flakes or 1 tsp (5 mL) serrano chili, seeded and finely chopped
1/4 cup (60 mL) dry sherry or orange juice
2 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.
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
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