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 the Chile's to steep until they soften, about 5 minutes.
From there toast the bread. 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. You can also use a preheated oven.
After the 5-minute timer is up, drain the Ancho Chiles, reserving 1/2 cup of the soaking liquid. Using a sharp paring knife, slit the Chile's and remove the seeds. Transfer the Chile's to a food processor. Add the reserved Chile-soaking liquid plus the Marcocna almonds and blend together. Helps break up the almonds. Then add all ingredients for the sauce and process until smooth. Strain the Chile purée through a fine sieve(strainer) for silky consistency.
Cooking The Shrimp
Take the cleaned shrimp and saute in a pan over medium-high heat with 2-3 tablespoons of Olive Oil /Or GrapeSeed oil plus 1 tbsp of butter. 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. Cut into one shrimp to make sure they are done.
In a saucepan, warm your Romesco sauce to serving temperature. Remember, this is 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 below)
(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.