I love cold shrimp! It reminds me of summer and I am ready for winter to be gone. We’ve had a rough winter here in Denver. I’m ready to sit on the back deck with a nice crisp white wine and a bowl of boiled, Florida Pink Shrimp with some delicious Romesco Sauce!
This Shrimp Kabob is super fast and very easy to make. It’s a great kabob to have you kids help you make. Boil some Shrimp (or buy some from the seafood department at your local grocery store), cut up some artichoke hearts or bottoms, wash some grape tomatoes and cut up some spicy salumi. That’s not a typo; salumi is the term for a number of Italian cold cuts, a group which includes salami. Arrange the ingredients on a skewer and you are ready to go!
3 oz artichoke hearts or bottoms, drained and quartered
2 oz spicy salumi, sliced 1/2 inch thick and cut in half
8 grape tomatoes, washed
8 medium sized shrimp, boiled, peeled and de-veined
8 small cocktail skewers
Starting at the bottom, thread the ingredients onto the skewer in the following order:
- Grape Tomato
- Boiled Shrimp
Delicious and pretty to boot!
But we are not done! A decent kabob is one thing, but a nice sauce adds so much to the taste!
Romesco is now one of my favorite go-to sauces. I don’t think there are very many things that don’t go with Romesco Sauce. The Spaniards use Romesco Sauce like we use Ketchup here in America. When I think of this bright red-orange sauce, I think of Scrambled Eggs, Roasted Pork Tenderloin, Garlic Roasted New Potatoes, Grilled Skirt Steak and Shrimp! These are a few of my favorite “delivery devices” for this pungent, slightly spicy and very nutty Spanish sauce.
1 large red bell pepper, washed, cut in half and seeds removed
2 large tomatoes, washed, and quartered
4 cloves of garlic, peeled
1 -2 tsp dried red chilies
¼ tsp sweet paprika
6 tbsp slivered almonds, hazelnuts, or walnuts
1/3 c olive oil
2 tbsp sherry vinegar
salt & pepper
Heat oven to 350 degrees. Line a baking sheet with foil. Place the peppers, tomatoes, garlic, and nuts on the baking sheet. Roast for 30 minutes without burning. Check often.
Put the peppers in a plastic Ziploc bag and seal. Let cool. Then remove the skin from the peppers.
Peel the tomatoes and smash the garlic.
Add all of the ingredients to a food processor and blend until you have a thick chunky paste.
Let the sauce stand for at least 1 hour before using so the flavors can combine. Lasts in the refrigerator for up to a week. Serve!
I’m tired of shoveling both decks at our house, the driveway (faces North) and clearing a strip 5 feet wide and 30 feet long in front of our house when it snows. We have the only house on the block that the sun does not peak over the roof in the winter to help melt the snow.
All of my friends have fallen this winter and luckily no one ended up in the hospital. I did a beautiful swan dive right on to the driveway and messed up my left shoulder and knee from landing on 2 inches of ice at the bottom of the driveway. So when I say I am ready for summer I really do mean it!