s SHRIMP ROMESCO ****
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s SHRIMP ROMESCO ****
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Ingredients
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Instructions *** 7-17-20 very good , served with spaghetti squash to use up the pasta sauce, cut recipe in half, sort of heavy .... *** dd this delicious Shrimp Romesco entrée to the dinner table spread. To make Shrimp Romesco, add grilled shrimp to a zesty pasta sauce mixture and then sprinkle with parsley for the perfect finish touch! What You Need Select All 1/2 cup water 2 cups French bread cubes (1 inch) 1/2 cup KRAFT Olive Oil Vinaigrettes - Balsamic 1/2 cup PLANTERS Sliced Almonds 2 cloves garlic 1-1/4 cups CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce 1 jar (7 oz.) roasted red peppers, drained 1 tsp. smoked paprika 2 lb. uncooked deveined peeled large shrimp 2 Tbsp. chopped fresh parsley ADD TO CART ADD TO SHOPPING LIST Let's Make It 1 Add water to bread in medium bowl; stir to evenly moisten bread cubes. Let stand 10 min. Meanwhile, blend vinaigrette, nuts and garlic in blender 1 to 2 min. or until nuts are finely ground. 2 Squeeze bread cubes to remove excess water. Add to ingredients in blender along with the pasta sauce, peppers and paprika; blend 1 min. or until smooth. 3 Cook shrimp in large nonstick skillet on medium heat 5 to 6 min. or until shrimp turn pink, stirring frequently. Add pasta sauce mixture; stir. Simmer on medium-low heat 3 to 4 min. or until heated through, stirring frequently. Remove from heat. Sprinkle with parsley. Kitchen Tips Tip 1 Understanding Shrimp Sizing The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. When buying frozen shrimp, the count is generally listed on the package. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium, and 36 to 45 is small. Tip 2 Serving Suggestion This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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