Playing With Romesco

Don't confuse Romesco with that freaky broccoli-like vegetable - that's romanesco.

Romesco is a Spanish sauce used for dipping or an accompaniment to a meal.

When fasting for Greek Lent, I never held the the belief that I had stay within the realm of Greek food to fast. One's choices are limited by ingredients so, why not delve into other cuisines for some variety?

España came to the rescue the other day. I have a very good Spanish cookbook which gives one an introduction to the basics of Spanish cuisine like the the ingredients, regions, seasonal dishes and of course recipes.

I've had Romesco sauce on my mind for awhile but I've held back as there are so many varieties, takes and twists on Romesco sauce.

I settled for a simple version and I like it, alot. My first thoughts on the taste were, "this reminds me of a tomato-like tzatziki sauce!

A sauce is nothing unless you have something to dip it in right? In keeping with the Lent theme, I marinated some shrimp, pan-grilled them and served them on a warm bruschetta. What do you think of the Greek dude's take on Tapas?

Prawn Souvlaki With Romesco Sauce
(for 4)

24 medium-sized prawna, peeled and de-veined
4 wooden skewers
Vegeta seasoning
1 large clove of garlic, minced
ground black pepper
smoked paprika lemon wedges

1. In a large bowl, combine the seasoning, minced garlic, pepper, smoked paprika and shrimp in a bowl and toss to coat. Let stand at room temperature for 15 minutes. Place your shrimp on the skewers.
   
2. Get a grill pan or BBQ grill to heat to smoking hot. Brush the surface with vegetable oil.
3. Grill your shrimp for 1-2 minutes a side or until pink.
4. Squeeze some fresh lemon juice and serve with a side of Romesco Sauce
   

Romesco Sauce

1 small roasted red pepper, peeled and seeded
(about 1/4 cup chopped)
1 small hot chilli
1/4 cup roasted almonds
3 cloves of garlic, shopped
Approx. 2/3 cup olive oil
1 slice of stale bread
3 ripe plum tomatoes, peeled, seeded and roughly chopped
1 Tbsp Balsamic vinegar
salt and ground pepper

1. In a food processor, add all of the above ingredients (except the olive oil) and puree to a paste. Slowly add your olive oil until you achieve your desired consistency.
2. Adjust seasoning with salt and pepper.
3. Serve at room temperature.
   

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