Romesco is a rugged mix of vibrant red peppers, ground almonds, and smoky paprika. It’s delicious with grilled meat, but also as a dip for prawns or grilled veggies. You could substitute asparagus or zucchini, but charred green onions are gorgeous and surprisingly sweet and mellow. Make the dip ahead, if you like, and cover and chill until party time. But for the record, it comes together fast—just throw few ingredients into the blender.
Romesco with Prawns & Green Onions
Prep Time
Cook Time
Total
Servings
Ingredients
- ½ cup (2½ oz/75 g) blanched almonds, preferably Marcona
- 1 jar (12 oz/375 g) roasted red peppers in oil, drained
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 clove garlic, chopped
- 1 tsp. smoked paprika
- Salt
- Cooked shrimp for serving
- Sliced baguette for serving
- Grilled green onions for serving
Let's go
1. In a food processor or blender, add almonds and pulse until finely chopped.
2. Add the peppers, olive oil, vinegar, garlic, paprika, and 1 teaspoon salt and pulse until thick but still rough.
3. Scrape into a bowl. Serve with prawns, baguette, and grilled green onions on the side.
Recipe by Becky Duffett, excerpted from How to Feed Yourself, a cookbook for the young and hungry.