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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Sherry Wine Vinegar

Marinated Tomatoes Teruel

  • 3 very large ripe tomatoes, cut into 1/2-inch-thick slices
  • 1/3 cup 100% pure extra virgin olive oil
  • 1/4 cup Sherry Reserva wine vinegar or Red wine vinegar
  • 1/4 cup finely chopped onion
  • 2 tablespoons drained capers
  • 2 tablespoons minced fresh parsley
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon dried basil, crumbled
  • 1/4 teaspoon ground pepper
  • Fresh parsley (optional)

Preparation:  Arrange tomatoes in single layer in shallow dish.  Combine oil and next 8 ingredients in medium bowl, stirring to blend well. Spoon dressing over tomatoes.  Cover and marinate in refrigerator 3 hours.  Divide tomato slices among 4 plates.  Spoon dressing over.  Garnish with parsley if desired and serve.

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Shrimp with Romesco Sauce

  • 2 tablespoons slivered almonds
  • 1 thin slice French bread (about 4x3x1/4 inches)
  • 1 large garlic clove
  • 1 7-ounce jar roasted red peppers, drained
  • 2 tablespoons 100% pure extra virgin olive oil
  • 1 tablespoon Sherry Reserva Wine vinegar or Red Wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 16 cooked shrimp, peeled, deveined

Preparation: Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes.  Transfer almonds to processor.  Place bread in same skillet and cook until lightly toasted, about 1 minute per side.  Tear bread into pieces and add to processor.  With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped.  Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)

Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.

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