Almond Crusted Shrimp with Roasted Red Pepper Sauce

Almond Crusted Shrimp with Roasted Red Pepper Sauce

Our appetizer course for Valentines Day is so simple and delicious. Just a few of these shrimp makes for a beautiful appetizer but would also make a fantastic main course if you prefer by serving a few more shrimp and tossing the simple red pepper with some freshly cooked pasta. You can also serve them on a platter as party food with the roasted red pepper sauce as a dip.

• 1/2 pound large uncooked shelled shrimp

In a food processor, pulse together:

• 1/2 cup almonds
• 1/2 cup flour
• 1 tsp dry ginger
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt

Process until he almonds are broken down to a coarse meal consistency. Make an egg wash by whisking together:

• 1 egg
• 2 tbsp water

Dip the shrimp into the egg wash and then into the flour and almond dredge. Fry in preheated vegetable oil until golden brown; only about 3-5 minutes depending on size. Serve with roasted red pepper sauce.

Roasted Red Pepper Sauce

Saute together:

• 1 clove minced garlic
• 2 tbsp olive oil

Add

• 2 chopped roasted red peppers
• 1 tsp crushed chili paste ( or 1.2 tsp chili flakes, more or less to taste)
• 1/2 tsp black pepper
• pinch salt
• pinch brown sugar
• 1 tbsp balsamic vinegar

Saute together for only a few minutes before pureeing until smooth in a blender or food processor.