I was going for quick, easy and healthy today. Literally, this took about 10 minutes to make. After I ate, I felt as if I were floating on a cloud. Nothing weighed me down. No 3pm lethargy. Just a really amazing lunch that tasted great and made me feel even better.
All I had to do was sauté some shrimp - typically five per serving - blend up my 6-ingredient sauce which then made its way into the pan for a little simmer time with the shrimp. While that was bubbling away, I tossed my cauliflower rice into another pan with the herbs and seasoning. In about 5 minutes, it too was heated through and I was ready to load up my plate.
Romesco sauce is very versatile and traditionally served with red wine. It can be served at any temperature for dipping or as a full blown tomato-esque sauce. Pair it with seafood, chicken, pasta, farro, rice, roasted vegetables or as the base for a Spanish-style Zuppa di Pesce. Spread it onto a baguette with sliced cheese, artichokes and pitted spanish olives. There are so many ways to use it - but I recommend starting right here with this dish. MINUTES - that's all it takes for this delicious hot meal!
Shrimp with Romesco Sauce:
7-8 ounce jar roasted red bell peppers
2 cloves garlic
1/2 cup sliced almonds
1 tablespoon sherry vinegar
1 sandwich roll, diced, optional*
1/8 cup extra virgin olive oil + 1 tablepsoon reserved
20 large shrimp, peeled and deveined
24 ounce bag frozen cauliflower rice, or 1 head cauliflower finely minced
2 scallions, rinced and roughly chopped
3 sprigs fresh thyme, de-stemmed
salt and pepper to taste
Drain the peppers, reserving the juice for later use. In a food processor or blender, puree the peppers, garlic, almonds, vinegar, roll and olive oil until smooth and set aside. In a sauce pan, heat the oil over medium-high and sauté the shrimp until lightly browned on both sides. Add the sauce, lower the heat and simmer until the sauce is warm, about 3-5 minutes. Use the reserved juice to thin out the sauce as needed.
In a separate sauce pan, add the cauliflower, scallion, thyme, salt and pepper. Cook over medium-high until hot, stirring frequently to prevent sticking.
Plate the cauliflower rice and shrimp. Top with the sauce. Serve immediately.
Yield: 4 servings