Skip to main content
CookUnity logo

Mediterranean Spiced Shrimp with Romesco Sauce

by Larry and Marc Forgione

View Profile

Peanut Free

Corn Free

Contains Tree Nut

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.

Nutritional facts

Protein

25g

Carbs

37g

Calories

370kcal

Fat

14g

Ingredients

Chives, Cherry Tomato, Canola and Olive Oil Blend, Turmeric, Carrots, Whole Grain Mustard, Spinach, Coriander, Hazelnuts, Shrimp, Black Pepper, Cardamom, Tomato Puree, Garlic, Cinnamon, Agave Syrup, Sugar, Onion, Farro, Kosher Salt, Cider Vinegar, Cabbage, Canned Chickpeas, Lemon Juice, Basil, Fennel, Fenugreek Seeds, Canned Piquillo Peppers, Italian Parsley, Mustard Powder, Aleppo Pepper, Szechuan Pepper, Paprika

Contains shellfish, hazelnuts, wheat, mustard.

Reviews

3.9

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 864 reviews

Previous slide
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Miki · 07/18/25

Next slide

More Larry and Marc Forgione's delicious meals

Previous slide
Next slide

About Larry and Marc Forgione

Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc 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 its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.

You can find Larry and Marc Forgione's meals in...

Similar meals you may like

Previous slide
Next slide