Beer-Steamed Shrimp with Romescu Sauce

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


Romescu Sauce

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


  1. 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