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Romesco Shrimp CanapesRomesco Shrimp Canapes
Romesco Shrimp Canapes
Romesco Shrimp Canapes
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Recipe - The Fresh Grocer - Corporate
RomescoShrimpCanapes.jpg
Romesco Shrimp Canapes
Prep Time20 Minutes
Servings12
Cook Time6 Minutes
Calories87
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
parsley, optional topping
Directions

1. 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.

 

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.

 

4. Chef tips: 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
  • 4 g Total fat
  • 0 g Saturated fat
  • 57 mg Cholesterol
  • 199 mg Sodium
  • 5 g Carbohydrates
  • 0 g Fiber
  • 0 g Sugars
  • 0 g Added sugars
  • 8 g Protein
20 minutes
Prep Time
6 minutes
Cook Time
12
Servings
87
Calories

Shop Ingredients

Makes 12 servings
24 raw 31-40 count peeled and deveined tail-off shrimp, thawed if necessary
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz, 2 Pound
On Sale! Limit 4
$13.98 was $15.98$6.99/lb
2 tablespoons olive oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
1/3 cup drained roasted red pepper strips
Mt. Olive Roasted Red Peppers, 12 fl oz
Mt. Olive Roasted Red Peppers, 12 fl oz, 12 Fluid ounce
$3.29$0.27/fl oz
2 tablespoons blanched slivered almonds
Bowl & Basket Slivered Almonds, 6 oz
Bowl & Basket Slivered Almonds, 6 oz, 6 Ounce
$3.99$0.67/oz
1/2 tablespoon sherry vinegar
Colavita Sherry Vinegar, 17 fl oz
Colavita Sherry Vinegar, 17 fl oz, 17 Fluid ounce
$5.49$0.32/fl oz
26 naan crisps, divided
Stonefire Sea Salt Naan Crisps, 6 oz
Stonefire Sea Salt Naan Crisps, 6 oz, 6 Ounce
On Sale!
$3.79 was $4.49$0.63/oz
parsley, optional topping
Organic Curly Parsley, 1 ct, 1 each
Organic Curly Parsley, 1 ct, 1 each, 1 Each
$1.99

Nutritional Information

  • 4 g Total fat
  • 0 g Saturated fat
  • 57 mg Cholesterol
  • 199 mg Sodium
  • 5 g Carbohydrates
  • 0 g Fiber
  • 0 g Sugars
  • 0 g Added sugars
  • 8 g Protein

Directions

1. 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.

 

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.

 

4. Chef tips: 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.