Roasted Shrimp with Romesco Sauce Recipe

shrimprom

Recipe: Roasted Shrimp with Romesco Sauce Recipe

Summary: Spanish Romesco sauce can be made up to 5 days in advance and refrigerated in a covered container.

Ingredients

  • For the romesco:
  • 1/2 medium tomato
  • 2 medium garlic cloves, peeled
  • 2 slices crusty bread (about 2 ounces)
  • 1/4 cup whole raw almonds
  • 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • For the shrimp:
  • 1 1/2 pounds large uncooked shrimp (about 48), peeled and deveined
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. For the romesco:
  2. Heat the oven to 450°F and arrange a rack in the middle.
  3. Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
  4. Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. (Wipe off the baking sheet with a paper towel and set it aside to cool.) Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth. Transfer to a serving dish and set aside.
  5. For the shrimp:
  6. Combine the shrimp and oil in a large bowl, season with salt and pepper, and toss until evenly coated. Place the shrimp on the cooled baking sheet in an even layer and roast until opaque and cooked through, about 6 to 8 minutes.
  7. Serve the roasted shrimp with the sauce.

Number of servings (yield): 10

Recipe adapted and photo from Chow.com

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