Almond Crusted Shrimp with Roasted Red Pepper Sauce

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.




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