WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Rigatoni Romesco with Grilled Shrimp

2 Tbsp. 100% extra virgin olive oil, divided, plus 1/3 cup olive oil
3 cloves garlic, divided and chopped
1 slice white bread
1 cup crunchy peanut butter
1 jar (12 oz.) roasted red peppers, undrained
1/2  tsp. red pepper flakes
2 cans (14.5 oz. each) diced tomatoes
2 Tbsp. chopped Italian parsley
2 tsp. salt, divided
3/4 tsp. black pepper, divided
2 Tbsp. red wine vinegar
1 tsp. chili powder
1 tsp. paprika
3 lbs. (about 3 dozen) large raw shrimp, peeled and deveined
1 pkg.(16 oz.) rigatoni pasta, cooked according to package directions and kept warm
Optional garnish: Chopped Italian parsley, chopped peanuts, or roasted red pepper strips

Add 1 Tbsp. oil and 2 cloves garlic to a large non-stick skillet on medium heat. Sauté and stir about 1 minute. Transfer garlic to small bowl. Add bread to skillet and cook 2 minutes on each side until toasted. Remove bread and tear into large pieces. Place sautéed garlic, remaining clove raw garlic, bread, peanut butter, and roasted red peppers in food processor and purée well. Add in pepper flakes, tomatoes, parsley, 1 tsp. salt, 1/4 tsp. pepper, vinegar, chili powder, and paprika; purée. With processor running, add 1/3 cup oil gradually through the feed tube and mix well. Return sauce to skillet and heat thoroughly. Keep warm. Heat grill. Season shrimp with remaining 1 tsp. salt, 1/2 tsp. pepper, and 1 Tbsp. oil in large bowl. Stir to combine. Grill about 2 minutes on each side or until opaque. Place pasta on large platter. Top with sauce, then shrimp. Serve hot. Garnish with Italian parsley, chopped peanuts, and red peppers if desired. Serve hot. Makes 6 servings.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2012 Wisconsin Energy Cooperative News