Prep 5 mins
Cook 15 mins
A recipe from my "too tired to cook' collection which is tasty and quick with the ingredients probably already at hand. I used a stale hamburger bun for the bread and regular California almonds. Purists would use blanched Marcona almonds and a portion of a crusty baguette. Red wine vinegar would also be traditionally substituted for the lemon juice but this was what I had available.
- 3⁄4 lb shrimp, peeled and deveined
- 1⁄3 cup plain almonds
- 1 (15 ounce) canfire-roasted tomatoes
- 6 ounces roasted red peppers (1/2 of a 12 ounce jar)
- 3 garlic cloves, minced
- 2 slices day-old white bread
- 2 tablespoons lemon juice
- 1 tablespoon crushed red pepper flakes
- 1 pinch salt
- 1⁄2 cup olive oil
- 1⁄2 cup couscous
- 1 cup chicken broth
- 1 tablespoon dried parsley
- Pantry Romesco.
- Heat almonds in a dry saute pan until they begin to brown slightly. Place the almonds, tomatoes, roasted red peppers, garlic, bread, lemon juice, red pepper flakes and salt in a food processor. Process until pureed and add olive oil to thicken. (If calories are important, cut out or cut back on the oil.).
- Place couscous in a large bowl. Add dried parsley and heated chicken broth (I just added 1 tsp of chicken soup base to 1 cup of boiling water), cover and let sit for five minutes.
- Saute shrimp in a small amount of oil until pink, add about a cup of the Romesco sauce, stir and serve on top of couscous. Leftover sauce goes into the fridge for fish, eggs, or whatever you wish.