Romesco Garlic Shrimp with Zucchini Noodles Recipe

• 2 tablespoons cooking fat
• 1/2 cup almonds, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 2 tomatoes, seeded and chopped
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 medium zucchini (about 4 cups of noodles)
• 2 tablespoons cooking fat
• 1/4 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons chopped fresh parsley leaves
• Romesco Sauce

1. Melt the cooking fat in a large skillet over medium-high heat.
2. When the fat is hot, add the almonds and toast for 3 minutes, stirring often.
3. Add the onion and cook, stirring, for 2 minutes.
4. Add the garlic and cook until aromatic, about 1 minute.
5. Add the chili powder and paprika and cook until the flavors open up, about 30 seconds.
6. Finally, add the tomatoes, mix into the ingredients, and cook, stirring to bring up the tasty bits from the bottom of the pan, until the tomatoes are warmed through, about 2 minutes.
7. Transfer the sauce mixture to a food processor.
8. Add the rest of the ingredients and blend on low speed until the sauce is smooth, then pour into a serving dish or glass storage container.
9. Allow to cool before refrigerating; the sauce will keep for up to 5 days.
10. Pro Tip: Seeding Tomatoes Seeding a tomato can be messy if you try to dice it before removing the seeds.
11. Try this method: place the tomato on a cutting board, stem facing up.
12. Slice left-to-right across the middle of the tomato, creating two equal halves.
13. Then, scrape out the seeds and white core with a small spoon.
14. Youll be left with nothing but firm tomato flesh, far easier to slice and dice.
15. Peel the zucchini with a regular peeler.
16. Then, using a julienne peeler, make long slices along one side of each zucchini until you get down to the seeded core.
17. Rotate the zucchini and continue to peel until youve done all four sides.
18. (If you have a spiral slicer, you can use that instead of a julienne peeler.)
19. Discard the core, and set the noodles aside.
20. Add 2 cups of water to a large pot over medium-high heat and bring to a boil while you begin cooking the shrimp.
21. Melt the cooking fat in a large skillet over medium heat, swirling to coat the bottom of the pan.
22. When the fat is hot, add the onion and cook, stirring, until translucent, about 2 minutes.
23. Stir in the garlic and cook for until aromatic, about 1 minute.
24. Add the shrimp, toss to coat with the onion and garlic, and cook stirring, an additional 2 minutes.
25. Add 1/4 cup water to the skillet and cover with a lid.
26. Cook until the shrimp form the shape of a C, 4 to 6 minutes.
27. Transfer to a serving bowl (draining any remaining water), and season everything with the salt and pepper.
28. After you add the water and cover, place a colander or steamer inside the large pot of boiling water.
29. Add the zucchini noodles, cover, and steam until the zucchini is al dente in texture, 2 to 3 minutes.
30. Drain the zoodles and transfer to a serving dish or individual plates.
31. Sprinkle the shrimp with the parsley, toss, and spoon over the zoodles.
32. Spoon the Romesco Sauce over the shrimp and zucchini and serve.

cooking fat, almonds, onion, garlic, chili powder, paprika, tomatoes, extravirgin olive oil, red wine vinegar, salt, pepper, zucchini, cooking fat, onion, garlic, shrimp, salt, pepper, parsley, romesco sauce

Taken from www.chowhound.com/recipes/romesco-garlic-shrimp-zucchini-noodles-31506 (may not work)