| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
May 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Slivered almonds |
| 1 |
|
Thin slice French bread; (about 4x3x1/4 |
|
|
; inches) |
| 1 |
lg |
Garlic clove |
| 1 |
|
Jar roasted red peppers; drained (7-ounce) |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Sherry wine vinegar or red wine vinegar |
| 1/4 |
ts |
Cayenne pepper |
| 16 |
|
Cooked shrimp; peeled, deveined |
INSTRUCTIONS
Stir almonds in heavy small skillet over medium heat until golden, about 3
minutes. Transfer almonds to processor. Place bread in same skillet and
cook until lightly toasted, about 1 minute per side. Tear bread into pieces
and add to processor. With machine running, drop garlic through feed tube
and process until almonds and garlic are finely chopped. Add red peppers,
oil, vinegar and cayenne pepper and process until mixture is consistency of
thick mayonnaise, scraping down sides of bowl occasionally. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.
2 Servings; Can Be Doubled.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1762 Calories (kcal); 52g Total Fat; (26% calories from fat);
77g Protein; 243g Carbohydrate; 304mg Cholesterol; 3115mg Sodium Food
Exchanges: 15 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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