Informations supplémentaires
30 min.
|
458 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop half of the garlic and the parsley. Cut the rest of the garlic in half. In a bowl, grate the tomato. Slice the bread.
2. Grill the bread
Spread pieces of bread on a baking sheet. Brush with olive oil. Bake for 6-8 minutes.
3. Make the sauce
In a mixer or using a hand blender, make a sauce with the roasted peppers, the chopped garlic, half of the parsley, the almonds and 1 tbsp of red wine vinegar. Gradually add and 3 2P | 4 3P tbsp of olive oil while mixing to emulsify the sauce. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste. Season with salt and pepper and mix well.
4. Cook the shrimp
In a pan over medium-high heat, add a drizzle of olive oil. Cook the shrimp 3-4 minutes. Season with salt and pepper.
5. Make the tomato croutons
In a bowl, combine the grated tomatoes with the rest of the parsley. Season with salt and pepper and mix well. Once the bread croutons are cooked, rub with the garlic clove on them. Spread the tomato mixture over the croutons.
6. Plate your dish
Serve the shrimp with the romesco sauce and the tomato croutons. Bon appétit!
250gShrimps
2unitGrilled Bell Pepper
30mlSlivered Almonds
2unitGarlic Clove(s)
1unitDemi Baguette
1unitTomato(es)
1unitFresh Italian Parsley
What you need
Baking sheet, hand blender, bowls, pan, grater.
458 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
43g
14%
fat
21g
32%
cholesterol
158mg
53%
fiber
5g
20%
protein
26g
saturated
3g
15%
sodium
992mg
41%
sugar
13g
trans
0g