Shrimp with Romesco Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
1 large ripe tomato
5 cloves garlic, peeled
2 New Mexico dried peppers
1/4 tsp crushed red pepper (hot or mild, your choice)
1/2 cup water
3 Tbsp plus 1 tsp red wine vinegar
1/2 cup plus 1 Tbsp extra-virgin olive oil
1/4-inch slice from a long crusty loaf of bread
10 blanched almonds
Kosher or sea salt
Ground black pepper
1 1/4 lb medium (31-40 size) or large (26-30 size) shrimp, peeled and deveined
Instructions:
To make the sauce, roast the tomato and garlic in an ungreased roasting pan at 350°F for 30 minutes. Place the dried red peppers in a sauce pan with the water and 3 Tbsp of vinegar. Bring to a boil, cover, and simmer for 5 minutes.
Heat 1 Tbsp of the oil in a small skillet and fry the bread until golden on both sides. Transfer to a food processor. In the same oil fry the almonds until golden and add to the processor, along with the boiled red peppers, crushed red pepper, garlic and tomato. With the motor running, pour in gradually the remaining 1/2 cup of olive oil, plus the remaining vinegar, salt and pepper. Strain through a mesh strainer. Taste for seasoning, adjust as needed, and place in a serving bowl. Set aside.
Bring a small amount of water to a boil in a sauce pan, and cook shrimp for 2 minutes until just done. Cool, and serve with the sauce at room temperature. Or combine shrimp and sauce, and serve over pasta or rice.
Serves 6.
From theperfectpantry.com