Romesco Shrimp Canapés
downloadEmail This Post

Romesco Shrimp Canapés

Prep: 20 minutes plus standing
Bake: 6 minutes • Serves: 12

24 raw 31-40 count peeled and deveined tail-off shrimp, thawed if necessary
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup drained roasted red pepper strips
2 tablespoons blanched slivered almonds
1/2 tablespoon sherry vinegar
26 naan crisps
Chopped fresh parsley for garnish (optional)

1. Preheat oven to 375°. On rimmed baking pan, toss shrimp, 1-1/2 tablespoons oil, salt and pepper; spread in single layer. Bake shrimp 6 minutes or until shrimp turn opaque throughout.

2. In blender, purée peppers, almonds, vinegar and remaining 1/2 tablespoon oil until small chunks remain. Add 2 naan to blender with pepper mixture; let stand 5 minutes. Purée pepper mixture until smooth. Makes about 1/2 cup.

3. To build canapés, arrange remaining 24 naan on serving platter; top each with 1/2 teaspoon romesco sauce and 1 shrimp. Garnish canapés with parsley, if desired.

Approximate nutritional values per serving (2 canapés):
87 Calories, 4g Fat (0g Saturated), 57mg Cholesterol,
199mg Sodium, 5g Carbohydrates, 0g Fiber, 8g Protein

Chef Tip:
Shrimp and romesco sauce can be prepared, covered and refrigerated up to 3 days in advance.

For a gluten-free alternative, toss cooked shrimp and romesco sauce, thread shrimp on cocktail skewers and sprinkle with parsley, if desired.

Serve leftover romesco sauce over chicken or with pasta.