Try a Taste of Basque Country
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I’ve just returned from the Basque Country of Spain and France, and what an awesome trip! The food and wine were incredible. The Basque region is famous for its small bites called pintxos (pin-chos), named for the little stick or skewer traditionally used to hold them together. And while traveling through this area, I discovered that everyone seems to have their own version of Romesco sauce—and honestly, they’re all delicious! Today, I’m bringing a little taste of the Basque Country to Atlanta with this recipe!
Romesco Sauce with Roasted Shrimp
1 Cup Almonds, Roasted and Salted
2 1” Slices Rustic Country or Whole Wheat Bread, Stale or Day Old Bread is Ideal
2 TB Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Sea Salt and Freshly Ground Pepper
3/4 Cup Extra Virgin Olive Oil
*Roasted Shrimp
6 – 8 Pieces Rustic Country Bread, toasted and sprayed or brushed with a little olive oil
Step One On a baking sheet, toast the almonds in a 400F oven for 7 - 10 minutes. Set aside to cool.
Step Two Tear or chop the bread, and place in a bowl with the vinegar for a few minutes while you add the other ingredients to the food processor
Step Three In a food processor, grind the almonds, the peppers, tomato paste, lemon juice, paprika, salt and pepper and oil. Add the bread and any vinegar in the bowl. Taste for salt and pepper. Serve with *roasted shrimp and toasts for dipping.
*Roasted Shrimp
½ - 1 LB Large Shrimp
2 Tsp Extra Virgin Olive Oil
1 Tsp Smoked Paprika
Sea Salt
Preheat the oven to 400F. On a parchment lined sheet tray, toss the shrimp in the oil and smoked paprika and sprinkle with sea salt. Slide into the 400F oven, the shrimp will be done in about 5 – 6 minutes – or when it is opaque and firm to the touch.
What Wine to Pair? Txakoli is a fun Spanish choice for this week’s Romesco Sauce with Roasted Shrimp. Crisp, citrusy and wonderfully refreshing, this slightly fizzy white from Spain’s Basque Country has plenty of acidity to balance the rich almonds and olive oil in the Romesco. Its bright, lively character is also a natural match for seafood. Serve it well chilled and let the Basque fun begin!