Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Grilled Shrimp Skewers with Romesco

Grilled Shrimp Skewers with Romesco

Romesco is a classic Spanish sauce made with tomatoes, almonds, bell peppers, and garlic. It's traditionally served with grilled fish or chicken. Here, ancho chiles add a hint of smokiness. The sauce will keep in the refrigerator for up to 3 days.

8 plum tomatoes (about 1 1/4 pounds)
4 garlic cloves, unpeeled
Cooking spray
1/2 cup water
5 tablespoons red wine vinegar, divided
1/4 teaspoon crushed red pepper
2 ancho chiles
1/4 cup whole blanched almonds
1 (1-ounce) slice French bread or other firm white bread, torn into small pieces
2 tablespoons water
1 teaspoon salt
2 teaspoons olive oil
3/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper

2 1/4 pounds jumbo shrimp, peeled and deveined
3 tablespoons chopped fresh parsley (optional)

Preheat oven to 350º.
To prepare romesco, place tomatoes and garlic in a shallow roasting pan coated with cooking spray. Bake at 350º for 30 minutes or until tender. Cool. Peel and seed tomatoes; peel garlic.
Combine 1/2 cup water, 3 tablespoons vinegar, crushed red pepper, and chiles in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes. Drain. Discard stems and seeds from chiles.
Heat a small skillet coated with cooking spray over medium-high heat. Add almonds; cook 2 minutes or until lightly browned, stirring frequently. Remove from pan. Add bread to pan; cook 2 minutes or until lightly browned, stirring frequently. Place tomatoes, garlic, chiles, 2 tablespoons vinegar, almonds, bread, 2 tablespoons water, salt, oil, paprika, and pepper in a food processor; process mixture until smooth.
Prepare grill or broiler.
Thread the shrimp onto 12 (8-inch) skewers. Place skewers on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until shrimp are done. Sprinkle shrimp with parsley, if desired. Serve with romesco.
Yield: 6 servings (serving size: 2 skewers and 1/4 cup sauce)

CALORIES 277(27% from fat); FAT 8.4g (sat 1.1g,mono 3.5g,poly 2.1g); PROTEIN 37.4g; CHOLESTEROL 259mg; CALCIUM 119mg; SODIUM 684mg; FIBER 2.1g; IRON 5.2mg; CARBOHYDRATE 13g
Joanne Weir
Cooking Light, JULY 2003

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