Who doesn’t love brunch, and not just for the Mimosas and a yummy Bloody Mary! When I had a Brunch recently I wanted to serve the shrimp a little different than the usual cocktail; a way that would still impress, could be made in advance, be without much effort and still taste delicious. I remembered a shrimp dish I made a long time ago using rosemary stalks as the skewers. My garden still has lots of rosemary. I also had just made a big batch of roasted red peppers… Presto, the dish came together!!! Don’t you love when that happens?
Rosemary Shrimp Skewers With Romesco Sauce
4 stalks of rosemary
1/2 cup chopped parsley
16 pieces of shrimp
salt & pepper
1/2 cup olive oil for the shrimp and sauce
3 or 4 large roasted red peppers
3 cloves of garlic
1 large tomato diced and de-seeded
1/4 cup pecans
1/2 cup good bread crumbs (I used sesame baguette)
1/4 cup dry white wine like a Pinot Grigio
Remove most of the rosemary from the stalks leaving a little at the top for garnish. Using the stalks as skewers, thread four shrimp each onto each stalk. Put the remaining rosemary, parsley, 1 garlic clove, 1/4 cup of the olive oil and salt & pepper into a food processor or blender and blend until smooth.Brush the mixture onto both sides of the shrimp. Set aside. Again in a food processor add the peppers, remaining garlic, tomatoes, pecans, bread crumbs, white wine and salt & pepper. Blend until smooth and set aside. Heat a cast iron skillet or grill pan on medium high. Sear the shrimp on each side for about 1 – 1 1/2 minutes. Remove when the shrimp go from translucent to just pink. Spread a little Romesco sauce on the plate and place the shrimp skewers on top. Delicious!
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4 thoughts on “Rosemary Shrimp Skewers With Romesco Sauce”
Reblogged this on The White Plate : Food,Thoughts, and Musing of a Self Taught Chef.
These sound great for brunch!
Yes, It was a real show stopper!