Sauteed Shrimp With Pantry Romesco Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 3/4 lb shrimp, peeled and deveined
• 1/3 cup plain almonds
• 1 (15 ounce) can fire-roasted tomatoes
• 6 ounces roasted red peppers (1/2 of a 12 ounce jar)
• 3 garlic cloves, minced
• 2 slices day-old 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

Recipe

• 1 pantry romesco.
• 2 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.).
• 3 couscous.
• 4 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.
• 5 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.