The first thing you need to know is that this sauce is A M A Z I N G. Put it on your sandwich, toss hot pasta with it, fresh veggie dip or meat skewer dip …. it wins every time. Today’s appetizer included these grilled cauliflower florets, lightly marinated shrimp and green onions.
Ingredients for Romesco
1 1/2 CUPS SERVINGS
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1 large roasted red bell pepper from a jar
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1 garlic clove, smashed
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1/2 cup slivered almonds, toasted
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1/4 cup tomato purée
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2 tablespoons chopped flat-leaf parsley
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2 tablespoons Sherry vinegar
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper
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1/2 cup extra-virgin olive oil
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Fine sea salt and freshly ground black pepper
Preparation
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
To use as a dipping sauce, heat through until easy to stir and warm.
Shrimp and Vegetables
- 1 head of cauliflower – cut into florets
- 1/4 tsp salt
- 1 lb jumbo shrimp – tails and shells on
- 1 tbsp vegetable oil
- 1 tsp lime juice
- 1 bunch green onions
Lightly steam cauliflower until just tender crisp – be careful not too overcook it.
Season with salt.
In a large bowl, toss shrimp with vegetable oil and lime juice. Allow to sit for 20-30 minutes.
Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!
Arrange on a serving platter with the Romesco and dip merrily away.
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