Shrimp and chorizo brochette with romesco sauce

SHRIMP AND CHORIZO BROCHETTE WITH ROMESCO SAUCE

Portions : 6 - Preparation and cooking time : 35 minutes approx.

Ingredients

The sauce

• 3 tomatoes, cut in 2
• 250 ml (1 cup) almonds
• 2 garlic cloves, peeled
• 125 ml (1/2 cup) dry bread
• 1 to 3 ml (1/4 to 1/2 tsp.) ground cayenne pepper
• 5 red peppers, roasted (Piquillos)
• 30 ml (2 tbsp.) sherry vinegar
• 90 ml (6 tbsp.) olive oil
• Salt and pepper to taste

Skewers

• 18 peeled 16/21 shrimp
• 18 thin slices chorizo
• 1 clove garlic, minced
• 45 ml (3 tbsp.) olive oil
• salt and pepper to taste
• 6 skewers

Preparation

The sauce

1. Preheat oven, rack in center, to 180°C (350°F).
2. On a baking sheet, brown the tomatoes, flat side down. Leave in the oven for about 25 minutes.
3. Once out of the oven, squeeze the tomatoes between 2 colanders to remove as much juice as possible, which you won't be using.
4. Place all ingredients in a food processor and chop to desired texture.

The skewers

1. Mix the chorizo, shrimps, garlic and olive oil in a bowl. Season and skewer, alternating chorizo and shrimp.
2. In a hot frying pan or on a gill pan, brown the skewers for about 2 minutes on each side.
3. Serve the brochettes with the Romesco sauce.