Romesco Sauce with Grilled Shrimp (2nd Harvest)
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[Music] we’re in the kitchen at Second Harvest Food Bank in Spokane and I have my friends with me today happy here i know we have Val and Tamas and Chef Lauran Zerati thank you happy to be here yeah and we’re in the the Second Harvest teaching kitchen we can hear the forklifts and stuff going on in the food bank portion of where we’re at and we’re just so thankful that Second Harvest does what they do to to feed the community and uh all you know all of the farmers from around Washington donate food that comes here and it’s really cool peppers probably i don’t know for sure but yeah it’s possible it’s possible and you know got to hang out in pepper field and it gosh that was fun to process those peppers straight out of the field into roasted peppers and peppers that you can buy at the store like in the frozen food section and and sometime processing is just the world of saying you know not adding anything it’s all natural there is no additive it’s so fresh so peppers we’re going to make something with what kind of peppers today uh bell peppers and red bell peppers I think it’s a great sauce It’s a traditional sauce in in in Spain traditional Romemesco sauce it’s beautiful be careful with it because there is bread in it so if uh you want to make it gluten-free just just take off remove the bread the sauce has bread in it the sauce has bread in it yes to give him a little different consistency but if you’re gluten intolerant please just discard the bread and you can use that recipe for many things dipping sauce for a fish today we’re going to serve it with grilled shrimp but uh you can use it for many other purpose it’s a great foundation foundational sauce i don’t think I’ve ever had this type of sauce so I’m excited to try it good good well we’ll see how it’s made yeah let’s take a [Music] [Music] look [Music] heat [Music] heat heat heat [Applause] [Music] [Music] heat heat [Music] [Music] it’s so beautiful and colorful i love that sauce vibrant and it’s beautiful and so the name of this is again Romemesco sauce socks romemesco sauce delicious you got that bell pepper flavor there’s a little bit of spiciness to it cherry vinegar helps also this has got a little kick to it this has a little kick to it and it’s just right cuz I don’t do too much kicking really refreshing in the summer it’s a perfect sauce for the summer even to serve it with the grilled meat on the side oh yeah perfect just enough kicking yeah it’s got a nice little kick in it it’s got a nice little kick you can use this in so many different ways i love the red pepper that’s in there i love the heat that I’m getting m and what a great way to showcase maybe something that you know you grew yourself in your garden this is really good yeah delicious i was going to say it’d be great on a shakurerie board also right or your cheese board exactly in Spain they use that sauce for tapas you know you know with octopus with a grilled fish or anything like this they use it as a tapas i like it fantastic very good well thank you for sharing you’re very welcome give it a try at home to get the recipe for Chef Lauron Serat’s Romemesco sauce with grilled shrimp visit us at wagrown.com with our farmers always coming up with new innovative ideas you never know what they’ll grow next that’s it for this episode of Washington Grown we’ll see you next [Music] time heat [Music]