Romesco is a Spanish roasted red pepper and almond salsa that makes a terrific condiment for seafood, pasta and grilled meats.
Pairing: Upside Down Golden Ale
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2
Ingredients
Oven-Roasted Shrimp and Asparagus:
- 2/3 cup brown rice
- 1/2 lb peeled deveined large shrimp (tail on)
- 1/2 lb asparagus, trimmed
- 4 tsp olive oil
- Pinch each salt and pepper
- 1 large jarred roasted red pepper, drained well
- 3 tbsp olive oil
- 2 tbsp almonds
- 1 tbsp finely chopped fresh parsley
- 1 clove garlic
- 2 tbsp lemon juice
- 1/4 tsp smoked paprika
- Pinch each salt and pepper
- Lemon wedges, for serving
Instructions
- Oven-Roasted Shrimp and Asparagus: Preheat oven to 425°F. Cook rice according to package directions.
- Meanwhile, toss together shrimp, asparagus, oil, salt and pepper. Arrange in single layer on baking sheet; bake for 5 to 8 minutes or until shrimp are cooked through and asparagus are tender-crisp.
- Romesco Sauce: In blender or small food processor, mix together red pepper, olive oil, almonds, parsley, garlic, lemon juice, smoked paprika, salt and pepper until coarsely ground.
- Divide rice, shrimp and asparagus between 2 plates. Serve with Romesco Sauce and lemon wedges.
Tip: Alternatively, grill shrimp and asparagus on the barbecue over medium-high heat.
Nutrition Facts
Per 1/2 recipe
- Calories: 650
- Fat: 36g
- Saturated Fat: 4.5g
- Cholesterol: 195mg
- Sodium: 610mg
- Carbohydrate: 52g
- Fiber: 6g
- Sugars: 3g
- Protein: 32g