Sauteed Shrimp With Pantry Romesco Sauce

• 34 lb shrimp, peeled and deveined
• 13 cup plain almonds
• 1 (15 ounce) canfire-roasted tomatoes
• 6 ounces roasted red peppers (1/2 of a 12 ounce jar)
• 3 garlic cloves, minced
• 2 slices day-old white bread
• 2 tablespoons lemon juice
• 1 tablespoon crushed red pepper flakes
• 1 pinch salt
• 12 cup olive oil
• 12 cup couscous
• 1 cup chicken broth
• 1 tablespoon dried parsley

1. Pantry Romesco.
2. Heat almonds in a dry saute pan until they begin to brown slightly.
3. Place the almonds, tomatoes, roasted red peppers, garlic, bread, lemon juice, red pepper flakes and salt in a food processor.
4. Process until pureed and add olive oil to thicken.
5. (If calories are important, cut out or cut back on the oil.
6. ).
7. Couscous.
8. Place couscous in a large bowl.
9. Add dried parsley and heated chicken broth (I just added 1 tsp of chicken soup base to 1 cup of boiling water), cover and let sit for five minutes.
10. Saute shrimp in a small amount of oil until pink, add about a cup of the Romesco sauce, stir and serve on top of couscous.
11. Leftover sauce goes into the fridge for fish, eggs, or whatever you wish.

shrimp, almonds, tomatoes, red peppers, garlic, white bread, lemon juice, red pepper, salt, olive oil, couscous, chicken broth, parsley

Taken from www.food.com/recipe/sauteed-shrimp-with-pantry-romesco-sauce-416248 (may not work)