Mediterranean Spiced Shrimp with Romesco Sauce
Marc Forgione
0 reviews
This dish has it all: plancha-grilled shrimp flavored with Spanish spices, fresh shaved vegetables, and a saffron-infused farro and chickpea salad, all topped with toasted hazelnut-and-sweet pepper Romesco sauce. A balanced and deeply savory dish with layers of texture.
by
Marc ForgioneChef Marc Forgione is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s The Next Iron Chef at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione’s food is influenced by his experience working with a variety of cuisines for chefs such as his father Larry Forgione (The Godfather of American Cuisine). He has created a modern American style of cuisine with bold flavors and playful touches.
Why everybody loves this meal
Nutritional Info
Calories
460
Protein
36g
Fat
17g
Carbohydrates
42g
Ingredients:
Agave, Carrots, Cherry Tomatoes, Chickpeas, Extra Virgin Olive Oil, Farro, Fennel, Garlic, Ground Black Pepper, Ground Paprika, Italian Parsley, Kosher Salt, Lemon Juice, Mint, Old Bay, Plum Tomatoes, Red Onions, Scallions, Shrimps, Smoked Paprika, Spanish Onions, Water, Zucchini
Heating Instructions
Chef preparation
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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