Shrimp Romescu

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By Chef Jim

Story Published: Oct 2, 2009 at 9:43 AM MDT

Story Updated: Oct 28, 2009 at 8:46 AM MDT

Shrimp Romescu

2 Tbsp. slivered almonds
1 French bread slice
1 large garlic clove
1 7-oz. jar roasted red peppers
2 Tbsp. olive oil
1 Tbsp. sherry vinegar
1/4 tsp. cayenne
16 large shrimp, peeled and deveined

Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer to food processor. Place bread in same skillet and toast on each side. Break into pieces into food processor. With the machine running, drop garlic through feed tube. Add roasted red peppers, olive oil, sherry vinegar and cayenne pepper and process until mixture is the consistency of thick mayonnaise, scraping down sides of bowl occasionally.

Arrange sauteed shrimp on plates. Spoon Romescu sauce over the shrimp and serve.

The sauce may be kept in the refrigerator, tightly covered, for up to four days.

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