-
1
In a small skillet, heat the olive oil.
-
2
Add the onion and cook over moderate heat until softened, 5 minutes.
-
3
Let cool to room temperature.
-
4
In a small bowl, mix the water with the sugar and yeast.
-
5
Let stand until foamy, 5 minutes.
-
6
In a food processor fitted with the plastic dough blade, blend the flour and salt.
-
7
Add the sauteed onion, wine and yeast mixture and process until a ball forms.
-
8
On a lightly floured work surface, knead the dough briefly until smooth.
-
9
Transfer it to a lightly oiled bowl, cover with a sheet of plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
-
10
Preheat the oven to 375.
-
11
Punch down the dough.
-
12
On a lightly floured work surface, roll out the dough to a 12-inch round about 2/3 inch thick.
-
13
Cover with plastic wrap and let rest for 15 minutes.
-
14
Using a 2-inch round biscuit cutter, stamp out 30 rounds and transfer them to a large baking sheet.
-
15
Bake for about 15 minutes, or until just cooked through and pale.
-
16
Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over.
-
17
Transfer to a plate and let cool.
-
18
Peel; discard the stem and seeds.
-
19
Coarsely chop the pepper.
-
20
In a food processor, process the roasted pepper with the almonds, vinegar, parsley and garlic to a paste.
-
21
With the machine on, slowly blend in the olive oil.
-
22
Transfer the sauce to a bowl and season with salt.
-
23
In a large skillet, heat the olive oil.
-
24
Add the shrimp, season with salt and pepper and cook over moderately high heat until white throughout, about 2 minutes per side.
-
25
Spread a teaspoon of romesco sauce on each flat bread and top with a shrimp; serve.
