Maine Shrimp Toasts with Romesco Sauce
Total Time: 50
Yield: 5 servings
Note: Many people like to eat Atlantic shrimp with the shells on. It's less labor, and it gives a dish more flavor. However, the texture does get a bit crunchy. Peel if you like; just budget 15 minutes of the above time estimate for prep work.
- 1 slice (about 2 ounces) crusty bread, preferably light sourdough
- 1/2 cup whole unsalted almonds
- 4 tablespoons olive oil
- 3 whole peeled canned plum tomatoes, plus 1/3 cup juice reserved
- 1 roasted red pepper (from a jar)
- 2 medium-size garlic cloves
- 1 teaspoon paprika
- 1-1/2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon granulated sugar
- 1-1/2 pounds North Atlantic shrimp, heads removed, peeled or unpeeled (see "Note")
- 1-2 tablespoons water (optional)
- 10 slices toasted crusty bread
- Garnish: 2 tablespoons finely chopped fresh parsley, divided
Instructions:In a medium-size skillet over medium heat, toast bread and almonds in oil until golden brown; the bread will take about 2 minutes per side, nuts 4 to 5 minutes. Transfer both, with oil, to the bowl of a food processor. Process until bread and almonds break down to a fine meal, about 30 seconds. Scrape down the sides once as you go. Add tomatoes and reserved juice, red-pepper, garlic, paprika, lemon juice, salt, and sugar. Pulse until mixture forms a sauce.
Pour sauce back into the skillet and set over medium heat. Add shrimp and cook 1 minute; then turn off heat and let cook another minute, stirring, until translucent. The sauce should have the consistency of Greek yogurt (thick but not firm). If needed, add 1 or 2 tablespoons water to thin. Serve on toast slices. Garnish with about teaspoon parsley on each.