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Sherried Shrimp with Romesco Sauce


    A splash of sherry and a little heat from chili peppers enliven delicate shrimp.


    Romesco Sauce
    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.

    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


    Sherried Shrimp with Romesco Sauce




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