Review: Romesco Sauce May '02

[KathrynY]

Yummy! The recipe actually calls for grilled shrimp skewers, but since we had shrimp earlier in the week, we substituted tilapia fillets today. DH was in Spain on business last year, and came back raving about Romesco Sauce, which he had at a restaurant as an accompaniment to grilled/broiled white fish (cod or dorado). I was thrilled to see this recipe, and am happy to say that DH pronounced it "just like the sauce I had in Spain". :) It's a nice alternative to salsa for summertime, as it requires no cooking. The portions were generous (we had 6 oz. fish each, and 1/4 cup sauce was plenty) and we will freeze the leftovers for future grilled fish/seafood. I did increase the amount of crushed red pepper, since we like spicy food. Very easy to prepare - hope you give it a try!

[Sami]

Thanks for the review, KathrynY. I hope that my May issue is in my mail when I get home tomorrow and try some of these wonderful recipes.

Sami

[KelLeg]

Thanks for the review!

[Ralph]

Thanks for the review. I had checked that one off to try!

[Ralph]

And I tried it tonight, complete with the grilled shrimp skewers. EXCELLENT! I roasted my own red pepper, so I'm not entirely sure how much a 7-oz. jar contain. But, it makes a lot of sauce; not quite sure what to do with the leftovers.:confused:

[Peggy C.]

I don't have the recipe in front of me Ralph, so I may be speaking out of turn, but would it work as a sandwich spread? I love roated red peppers on egg sandwiches...as a matter of fact I think the pepper is what makes the egg tolerable for me!;)

[Terrytx]

We had these for dinner last night and they were a super hit. We just couldn't get enough of that sauce. I would say that Peggy C is right about using some of the leftover sauce for a sandwich spread or a dip for veggies. It ranks right up there with the Cilantro-Almond Pesto.

[jena]

This sounds really good - I'd like to try it with cod tonight. Does anyone have it in postable form? Still waiting for May issue...

[valchemist]

here it is, jena.


* Exported from MasterCook *

Shrimp Skewers with Romesco Sauce

Recipe By :Cooking Light Magazine. May 2002. Page: 132.
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Romesco Sauce:
3 tablespoons slivered almonds, toasted
2 tablespoons chopped hazelnuts, toasted
1/4 teaspoon salt
1 slice (1-ounce) French bread, toasted
1 garlic clove, crushed
1 cup chopped plum tomato
1 tablespoon red wine vinegar
1 teaspoon extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 bottle (7-ounce) roasted red bell peppers,
drained
3 tablespoons chopped fresh flat-leaf parsley
Shrimp:
2 1/4 pounds jumbo shrimp, peeled and deveined
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
6 lemon wedges

Directions.
Nuts and olive oil ensure that the majority of fat in this dish is the beneficial kind. Substitute walnuts or more almonds for the hazelnuts, if you prefer.

1. To prepare romesco, place first 5 ingredients in a food processor; process until finely ground. Add tomato and next 6 ingredients (tomato through bell peppers); process until smooth. Transfer to a bowl; stir in parsley.

2. Prepare grill or broiler.

3. To prepare shrimp, combine shrimp, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Thread shrimp onto 6 (8-inch) skewers. Place skewers on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done. Serve shrimp with sauce and lemon wedges. Yield: 6 servings (serving size: 1 skewer, 1/4 cup sauce, and 1 lemon wedge).

[jena]

Many thanks, Val! :)

Jena

[Joyce]

Speaking of using this sauce for other things, I just notices that in Sept.99, CL had a recipe for the Romesco sauce, a grilled veggie sandwich using this sauce as a spread and a Summer Vegetable and Chick Pea Stew with Romesco sauce.

[KathrynY]

Just wanted to say that we pulled a container of our leftover Romesco Sauce from the freezer tonight for dinner with grilled fish. We found the sauce to be just as flavorful as when it was fresh. I defrosted/reheated it in the microwave, and it was just a tad watery (to be expected) but otherwise very good. So I would say if you've got leftover sauce and no immediate use for it, try freezing for future use. :)

[cjm]

I guess I'm a little behind...yesterday at 4:30pm I was looking for something quick and easy for dinner and I saw this in my CL May issue. I haven't been able to visit with you all much lately so, I missed KathrynY's post. Thanks to Ralph I found it. Glad to see so many favorable reviews.

Anyway...Shrimp Skewers w/Romesco Sauce is wonderful. It not only tastes good but it is so easy. Definitely a repeater.

cjm