Croquetas de Camarones with Romesco Sauce
Croquetas de Camarones
2 lbs. Shrimp, cooked, tail off and peeled
¼ c. Tapioca starch
1 tsp. Pepper
1 tsp. Parsley, fresh or dried
1 qt. Fryer oil, peanut or vegetable
Pulse all ingredients in a large food processor until well combined and the mixture is fine but not pulverized. Form mixture into small spheres.
Heat fryer oil in a deep fryer. Fry in batches until golden brown. Serve with Romesco sauce and a great rose or chilled red wine.
Makes about 16
12 oz. jar roasted red peppers, with liquid
2 pinches dried Urfa chilies
2 Garlic cloves
1 full c. or 3oz. pack Sun dried tomatoes (dry, no oil)
½ c. Walnuts
½ c. Grapeseed or Safflower oil
¼ c. Red wine vinegar
1 tsp. Salt
Place all ingredients in the food processor and blend until a paste forms.
Recipe makes about a quart
Romesco sauce is incredibly versatile with a deep, rich, earthy flavor easily pairing with fish or meats. It is also great as a pasta sauce - toss it with your favorite pasta and top with a nice aged Parm for a quick meal.