Beer-Steamed Shrimp with Romescu Sauce

Name: Beer-Steamed Shrimp with Romescu Sauce
Yield: Makes 4 Servings
Ingredients: 3 canned plum tomatoes, drained; 2 red bell peppers; 1 tablespoon Crab Boil or Old Bay Seasoning; ¼ cup (about 2 ounces) whole hazelnuts, preferably blanched; 1 bottle or can (12 ounces) beer; 3 tablespoons chopped fresh herbs, such as parsley and chives; Fresh lemon juice; Olive oil; 1½ to 2 pounds shrimp, peeled but with tails left on (Shrimp Basics); Salt and freshly ground black pepper, to taste; ¼ cup (about 2 ounces) whole almonds, preferably blanched; 1½ tablespoons red wine vinegar or sherry vinegar, or more to taste; pinch of cayenne; Lemon wedges, for serving; 4 large garlic cloves, thin skins left on

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Based on the traditional Catalan sauce made with hot chilies and ground almonds, this simple, colorful dip packs a flavorful punch, which the ground nuts help mellow. This is unusual and delicious.

Ingredients

Romescu Sauce

2 red bell peppers
4 large garlic cloves, thin skins left on
Olive oil
¼

Main course
Starter
Sauce
Gluten-free

Method

To make the Romescu Sauce: Heat the broiler, with a rack set so the bell peppers can fit under the heat source (Bell Pepper Basics). Place a large sheet of foil on a baking sheet and arrange the peppers and garlic on it; rub lightly with a little olive oil. Broil, turning frequently with tongs, until the peppers and garlic are evenly c