Roasted Shrimp with Romesco
Romesco sauce is a unique Spanish condiment with a peppery, nutty flavor. This recipe makes extra sauce, so you can use it to add zest to roasted vegetables and grilled meats as well. The romesco sauce can be stored in an airtight container in the refrigerator for up to 1 month. Drizzle olive oil over the surface before covering with the lid. Bring to room temperature and stir well before serving.
- 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
Make the romesco sauce
Preheat an oven to 450°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).
Roast the shrimp
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, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).