Roasted Shrimp With Romesco
This delicious recipe combines succulent roasted shrimp with a flavorful romesco sauce that is rich with roasted red bell peppers, toasted almonds, and a hint of sherry vinegar. The shrimp are perfectly cooked and ready to dip into the creamy and smoky sauce, making it a perfect dish for a special dinner or entertaining guests. Enjoy the vibrant flavors and textures of this dish that will surely impress even the most discerning taste buds.
— Constant Cookbook
Ingredients
- 2 garlic cloves
- 1 cup slivered almonds, toasted
- 2 jars (each 12 oz.) roasted red bell peppers, drained
- 4 tsp. sherry vinegar
- 2 tsp. smoked paprika
- 7 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 lb. large shrimp, peeled and deveined, tails intact
Instructions
- <b>Make the romesco sauce</b>
- Preheat an oven to 450&#176;F.
- In a food processor, chop the garlic finely. Add the almonds and pulse until finely chopped. Add the roasted peppers, vinegar and paprika and process until smooth. With the machine running, gradually add 6 Tbs. of the olive oil. Season with salt and pepper. Reserve 1/2 cup of the sauce and store the remaining sauce for future use (see note above).
- <b>Roast the shrimp</b>
- On a large baking sheet, toss the shrimp with the remaining 1 Tbs. olive oil, and season generously with salt and pepper. Roast, tossing the shrimp occasionally, until they are opaque throughout, 4 to 6 minutes.
- Spoon the romesco sauce into small bowls for dipping. Divide the shrimp among individual plates and serve with the sauce. Serves 4; makes about 2 1/2 cups romesco sauce total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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