Romesco de Langostinos (Shrimp with Romesco sauce)
By SanPasqual'sKitchen on April 09, 2012
So, I was in the mood to try out a new recipe from my new cookbook, Culinaria Spain. I chose Romesco de Langostinos (Shrimp with Romesco sauce). Romesco is one of the more common sauces used in Spanish cooking and I was anxious to see what it tasted like. Let me tell you it is a bold vivid sauce that lights up and delights the palate. For me, it was an exotic use of ingredients and methods. This was my first time using a mortar and pestle! Next time, I will definitely use the food processor. hahaha I made a couple of mistakes in this dish. First, I didn’t peel the shrimp. Peel the shrimp. This is much to messy to do afterwards. Second, I couldn’t get the paste-like consistency that was called for with the mortar and pestle. Mine was much to small to hold all the ingredients. Even with these mistakes, my husband and I enjoyed this dish so very much. It felt so much like fine dining. I hope you give it a try and enjoy it as much.
Ingredients (Serves 4)
12 – 16 tiger Shrimp
½ cup olive oil
½ cup blanched almonds
3 cloves of garlic, sliced
1 small onion, finely chopped
2 dried red chili peppers, cored and finely chopped
3 ripe beefsteak tomatoes, skinned and diced
1 bay leaf
A slice lightly toasted white bread
1 tbsp chopped parsley
Salt and pepper
2 tbsp sherry vinegar
Fry the shrimp lightly in the olive oil.
Remove and set aside.
Fry the almonds and garlic in the oil until golden.
Lift them out with a slotted spoon. Sweat the onion in the oil until transparent.
Add the chili peppers and tomatoes, and stir to mix.
Add the bay leaf and cook these ingredients briefly together on a high heat.
Pound the almonds, garlic, bread, and parsley with a mortar and pestle.
Add this to the tomatoes, and pour on a little water.
Season with salt, pepper, and sherry vinegar.
Place the shrimp in the finished sauce, and leave to infuse for 5 minutes.
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