To be honest, this is a dish we made several months ago.....the details may be a bit fuzzy at this point. I looked for any notes we may have made about this but nothing turned up. Let's get to it anyway!
We have some well spiced shrimp here, certainly smoked paprika, chipotle powder, and probably some Penzey's spice blend or another. These beauties are resting on a romesco sauce, something Jeff has been talking about for years. There are some grilled asparagus, saffron scented brown rice and the green sauce (if we remember correctly) is a fava bean puree. We made a lucky discovery this year at Whole Foods: Frozen fava beans already shelled and skinned and ready to be put into anything. A fava puree with its silky texture is pure pleasure, especially when you weren't the person working on them for an hour!
This dinner smacks of healthiness while still holding its own on the flavor and texture front. It fits squarely in the middle of our food philosphy: Excellent, beautiful, real food where flavor is not sacrificed in the pursuit of clean eating.
1 comment:
I applaud this dish, the sauce especially. Did you employ any white port, perhaps?
Chef Correa
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