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Shrimp and Red Quinoa with Romesco Sauce

Romesco Shrimp with Red Quinoa

Steven Pennington
Wonderful use of romesco sauce pairing it with shrimp and quinoa
No ratings yet
Prep Time 8 mins
Cooking Quinoa 20 mins
Course Main Course
Cuisine Italian / Mediterranean
Servings 4 -6 People

Ingredients
  

Protein

  • 1 pound Peeled and Deviened Shrimp

Romesco Sauce

  • One 7-ounce jar Piquillo peppers drained, or 1 cup drained roasted red bell peppers from a jar,(Optional) tossed with ½ teaspoon Cayenne pepper
  • One inch-thick sliced country bread cut into 1-inch cubes (about 1 cup)
  • 8 Garlic cloves pasted
  • 1 cup roasted blanched, unsalted Marcocna raw Almonds
  • 1 teaspoon ground Coriander
  • 1 teaspoon ground Cumin
  • 4 Ancho Chiles 1 ½ ounces, stems discarded
  • 1 cup plus 2 tablespoons extra-virgin Olive Oil
  • 2 Large Plum Tomatoes—halved seeded and very coarsely chopped
  • Vidalia onion
  • Kosher salt

Quinoa

  • ¾ cup Red Quinoa Usually available in the bulk aisle in your grocery store

Instructions
 

  • Put the Ancho Chile’s in a small microwavable bowl. Heat one cup of water in the microwave for 3 minutes, then add the hot water to the Chile's. Allow Chile's too steep until they soften, about 5 minutes.
  • From there toast the bread. Next, bring a pan to med-high heat. Add 2-3 tablespoons of Olive Oil then add your 1 inch cubed bread. Toast for about 5 minutes, what you are looking for is that nice toasted crisp on the outside. Using a slotted spoon, transfer the toasted bread cubes to a plate and let cool.
  • After the 5-minute timer is up, drain the Ancho Chiles, reserving ½ cup of the soaking liquid. Using a sharp paring knife, slit Chile's and remove the seeds. Transfer the Chile's to a food processor. Add the reserved Chile-soaking liquid and all ingredients for the sauce and process until pure. Strain the Chile purée through a fine sieve(strainer) for silky consistency.

Cooking the Shrimp

  • The Brine…(not required) ( How To )
  • Brine adds flavor and moisture to your Shrimp
  • Stir salt and sugar into boiling water until dissolved;
  • You can add any of your favorite shrimp seasonings at this point. A little old-bay is nice with onion and garlic powder; after 5 minutes of high heat. Then pour the brine into a large bowl filled with ice in another bowl underneath to shock and preserve the flavor of the brine ingredients.
  • Place cleaned Shrimp in the room temperature brine
  • Into the refrigerator for at least 15 minutes, but not too long, or the shrimp texture will change due to the salt/sugar. No NO
  • Next, take your cleaned Shrimp and saute in a pan over medium-high heat with 2-3 tablespoons of Olive Oil /Or GrapeSeed oil. From there you’ll be looking for the Shrimp to start turning pink around the edges. At that point, wait another minute or so depending on how many Shrimp your cooking. Then turn the Shrimp and continue cooking till all your Shrimp are a nice pink color. Remove from pan and place on a paper towel to drain.

Serving - In a saucepan, warm your Romesco sauce to serving temperature. Remember, this is a non-cooked sauce to keep the vibrant flavor. Add your warm Shrimp to the Romesco sauce to coat all over. Add your fluffy Quinoa to a warmed plate (follow instructions on quinoa package or watch our how-to video in the post above)

  • (Chef Tip: place your oven on a low temp and add your plates while bringing everything together). Top your Quinoa with the Shrimp, add a little extra Romesco sauce on top, and garnish with a green herb you enjoy like parsley or basil.
Keyword Romesco Shrimp with Red Quinoa
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