Flat Breads with Shrimp and Romesco Sauce

At Mas Rabell, the private restaurant where the Torres family entertains, chef Sergi Millet cooks homey, regional food like romesco sauce, a slightly smoky puree of roasted red peppers, garlic and almonds. The versatile sauce is often served with fish or vegetables, but here Millet spreads it on rounds of soft homemade flat bread and tops it with sautéed shrimp.


Slideshow: Amazing Seafood Recipes


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  • Servings: makes about 30 hors d'oeuvres

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

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Spread a teaspoon of <em>romesco</em> sauce on each flat bread and top with a shrimp; serve.

Suggested Pairing

For an aperitif with these flat breads, try a crisp blend of Moscatel and Gewürztraminer from the Penedès region of Spain.

Contributed By Photo © Quentin Bacon Published October 2005

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