Romesco Shrimp Canapes
Recipe - Price Rite of Brockton
Romesco Shrimp Canapes
Prep Time20 Minutes
Servings12
Cook Time6 Minutes
Ingredients
24 raw 31-40 count peeled and deveined tail-off shrimp, thawed if necessary
2 tablespoons olive oil, divided
1/3 cup drained roasted red pepper strips
2 tablespoons blanched slivered almonds
1/2 tablespoon sherry vinegar
26 naan crisps, divided
Chopped fresh parsley for garnish (optional)
Directions
- Preheat oven to 375°. On rimmed baking pan, toss shrimp, 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in single layer. Bake shrimp 6 minutes or until internal temperature reaches 145° and shrimp turn opaque throughout.
- 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.
- 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. 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.
Nutritional Information
Approximate nutritional values per serving (2 canapés): 87 Calories, 4g Fat, 0g Saturated Fat, 57mg Cholesterol, 199mg Sodium, 5g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 8g Protein
20 minutes
Prep Time
6 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Bowl & Basket Cleaned & Tail-On Cooked Shrimp, Large, 31-40 shrimp per bag, 16 oz
$7.99$0.50/oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
Red Bell Pepper, 1 ct
$0.93 avg/ea$2.49/lb
Not Available
Not Available
Not Available
Organic Italian Parsley, 1 ct, 1 each
$1.99
Nutritional Information
Approximate nutritional values per serving (2 canapés): 87 Calories, 4g Fat, 0g Saturated Fat, 57mg Cholesterol, 199mg Sodium, 5g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 8g Protein
Directions
- Preheat oven to 375°. On rimmed baking pan, toss shrimp, 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in single layer. Bake shrimp 6 minutes or until internal temperature reaches 145° and shrimp turn opaque throughout.
- 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.
- 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. 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.