30 min prepServes 8 people
Ingredients:
Herb Ricotta:
- 1 C ricotta cheese
- 1/2 C chopped fresh herbs basil, parsley
- 1 tsp chopped garlic
- Salt & Pepper to taste
- 1/2 C olive oil
- 1/4 C sliced almonds
- 2 tsp chopped garlic
- 1 tsp smoked paprika
- 2 tsp tomato paste
- 16 oz roasted peppers 1 jar drained
- 1 tbsp sherry vinegar
- 1 1/2 lb raw shrimp medium-sized, peeled & deveined
- 2 tbsp olive oil
- 1 tsp lemon zest
- 2 tbsp lemon juice
- Salt & Pepper to taste
Directions
Herb Whipped Ricotta
- Combine in a food processor and whip until smooth & light
- Saute almonds in olive oil over medium heat for 3 minutes, add garlic, paprika, tomato paste, and roasted peppers.
- Simmer 5 minutes.
- Cool slightly then blend in a food processor.
- Combine all ingredients and grill shrimp 2 minutes per side – or pan-sear or broil.
- Plate herb spread, romesco sauce, and grilled shrimp on a serving platter or in individual bowls.
- Serve with Wellington crackers.
- On a Wellington Cracker spread on some herb mixture, then a spoonful of romesco sauce, then a grilled shrimp and a sprig of fresh herb for garnish.