Tuesday, October 2, 2012

Flat Breads with Shrimp and Romesco Sauce

My darling husband took me out to lunch the other day.  We went to a new resturant in town that had it's good points and bad.  It's biggest fault was that everything was overpriced for the quality.  Some parts of the dish would be good, but other aspects would take away from the good points.  That's a problem this price point.  Anyways, I digress.  One of the really good things was their Romesco sauce. (that were over unremarkable meatballs)  So I went and found several recipes for Romesco Sauce and dishes that have Romeso in it.  I chose this one first because it seemed the most basic and I had shrimp.  The sauce was OUTSTANDING! The shrimp with it was good too.  The flatbreads... well lets just say that they were less than sucessful.  I don't know if the yeast was dead, if I made the water a little too warm or what but the dough didn't rise at all. The resulting bread was edible but didn't do anything add to the dish.  Considering how much I hate working with dough, we won't be making the flat breads again.  However, I can't think of a good subtitute.  Pitas aren't stiff enough, and I think that baguette slices would be too crunchy.  Well the bread is only necessary if you are making them as appetizers.  The most important thing is the sauce.  It would go on anything. (ok not everything:)

Flat Breads with Shrimp and Romesco Sauce

Flat Breads
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1/4 cup warm water
1 1/2 teaspoons sugar
One 1/4-ounce envelope active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup dry white wine

Romesco Sauce
1 medium red bell pepper
1 cup salted roasted almonds, chopped (4 ounces)
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil

2 tablespoons extra-virgin olive oil
24 medium shrimp (about 3/4 pound), shelled and deveined
Salt and freshly ground pepper

In a small skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, 5 minutes. Let cool to room temperature.
In a small bowl, mix the water with the sugar and yeast. Let stand until foamy, 5 minutes. In a food processor fitted with the plastic dough blade, blend the flour and salt. Add the sautéed onion, wine and yeast mixture and process until a ball forms. On a lightly floured work surface, knead the dough briefly until smooth. Transfer it to a lightly oiled bowl, cover with a sheet of plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 375°. Punch down the dough. On a lightly floured work surface, roll out the dough to a 12-inch round about 2/3 inch thick. Cover with plastic wrap and let rest for 15 minutes. Using a 2-inch round biscuit cutter, stamp out 30 rounds and transfer them to a large baking sheet. Bake for about 15 minutes, or until just cooked through and pale.
Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
In a food processor, process the roasted pepper with the almonds, vinegar, parsley and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
In a large skillet, heat the olive oil. Add the shrimp, season with salt and pepper and cook over moderately high heat until white throughout, about 2 minutes per side.
Spread a teaspoon of romesco sauce on each flat bread and top with a shrimp; serve.

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