Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This shortcut version of the classic Spanish romesco sauce—a combination of tomatoes, red peppers, bread, and almonds—is an easy, quick appetizer to prepare for cocktail parties. Its flavors pair well with anything from vegetable crudités to grilled chicken breasts and pasta, but here we’ve opted to serve it with simple oven-roasted shrimp. This appetizer pairs wonderfully with our Poblano Peppers.
Game plan: The romesco can be made up to 5 days in advance and refrigerated in a covered container.
For more shrimp appetizers, see How to Make Cocktail Sauce.
For the shrimp:
Beverage pairing: Can Ràfols dels Caus “Gran Caus” Blanco Penedès, Spain. Romesco is a Catalan sauce, so why not keep the wine regional with a blend of white grapes from the area? These grapes are predominantly used in the production of cava, Spanish sparkling wine, but this Gran Caus is a still white, and its heft will be able to support the concentrated, dense romesco. But its light acid and notes of mineral, melon, and citrus make it a great match with the shrimp, too.
by Hana Asbrink | Pixabay Welcome to Chow with...
by Jessica Gentile | Ahh, the great outdoors. You hiked the trails, pitched a tent, and inhaled the freshest air you've...