Romescos de Langostinos: Mallorcan-Style Shrimp

By andrew.zimmern on Fri, 08/03/2007 - 17:31

Summary

Yield
Prep Time	1 hours
Country	Spain
Main Ingredient	Shrimp/Prawns
Meal	Entrees
Season	Any Time

Description

Spanish seafood is as good as it gets, and while I am in Spain I thought I would share my favorite Mallorcan-style shrimp dish—a classic Romesco sauce is what makes this dish sing. I have substituted the always-available Ancho chili for the hard-to-find Spanish dried peppers that make this dish 100 percent authentic, but the results are perfect regardless.

SKILLS USED:

Deveining Shrimp

Reviving Dried Chilies

Roasting Nuts and Seeds

Ingredients

6 T olive oil
2 slices stale country-style bread
1 large red bell pepper, chopped, seeds and stems discarded
2 dried ancho chilies, revived, seeded and stems removed
1 large minced onion
8 clv garlic
several pinches dried red chili flakes
1 c chopped fresh tomatoes
0.5 c whole toasted almonds and hazlenuts, mixed together
2 lb U-15 shrimp, butterflied in the shell
0.5 c dry white wine
0.5 clv shellfish stock or clam juice
2 T minced parsley
1 T red wine vinegar

Instructions

Place half the oil in large sauté pan over medium-high heat and pan fry the bread; reserve.

Repeat process with peppers; reserve.

When finished cooking, add onion, garlic, chili flakes, and tomatoes, cooking briefly.

Combine bread, peppers, nuts, and onion-tomato mixture in a food processor. Pulse to combine, and set aside.

Place remaining oil in large sauté pan and flash shrimp over high heat. Add nut-vegetable paste and cook for several minutes. Add wine and stock. Cook for several more minutes until sauce tightens up and serve, seasoning with parsley, vinegar, salt, and pepper.

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Andrew Zimmern