Romesco Shrimp Canapés
Prep: 20 minutes plus standing
Bake: 6 minutes • Serves: 12
2 tablespoons PICS olive oil
1/4 teaspoon PICS salt
1/8 teaspoon PICS ground black pepper
1/3 cup drained roasted red pepper strips
2 tablespoons blanched slivered almonds
1/2 tablespoon sherry vinegar
26 naan crisps
Chopped fresh parsley for garnish (optional)
1.Preheat oven to 375°. On rimmed baking pan, toss shrimp, 1-1/2 tablespoons oil, salt and pepper; spread in single layer and bake 6 minutes or until 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 romesco.
3.To build canapés, arrange remaining 24 naan on serving platter; top each with 1/2 teaspoon romesco and 1 shrimp. Garnish canapés with parsley, if desired. Makes 24 canapés.
Approximate nutritional values per serving (2 canapés):
87 Calories, 4g Fat (0g Saturated), 57mg Cholesterol, 199mg Sodium,
5g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 8g Protein
Chef Tip:
Shrimp and romesco can be prepared, covered and refrigerated up to 3 days in advance.
Serve leftover romesco over chicken or with pasta.