ROASTED SHRIMP WITH ROMESCO

Main Dishes

Serves: 4

Author: Jamie Gwen

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ROASTED SHRIMP WITH ROMESCO

Cook time: 50 MinTotal time: 50 Min

Ingredients

• 1 medium tomato, cut into quarters and seeded
• 2 garlic cloves, peeled
• 2 slices of crusty bread
• 1/4 cup whole almonds
• One (7-ounce) jar of roasted red peppers, drained
• 2 tablespoons red wine vinegar
• 1/4 cup + 2 tablespoons good quality olive oil
• 1/2 teaspoon smoked paprika
• Pinch of red pepper flakes
• 16 large shrimp, peeled and deveined with tails left on
• Salt and freshly ground pepper

Instructions

1. Preheat the oven to 450ºF.
2. Place the tomato quarters, garlic cloves, bread, and almonds on a baking sheet and roast until the bread and almonds are toasted, about 10 minutes.
3. Transfer the ingredients to a food processor and pulse to chop coarsely. Add the roasted red peppers, vinegar, 1/4 cup olive oil, smoked paprika, red pepper flakes, and salt and pepper, and pulse the machine until the sauce is well combined and fairly smooth. Place the sauce in a small saucepot and bring it to a simmer. Keep warm.
4. To roast the shrimp, toss the shrimp with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the shrimp in a single layer on a baking sheet and roast until the shrimp are opaque, about 6 to 8 minutes.
5. Serve the roasted shrimp with the Romesco sauce and garnish with freshly chopped parsley.

https://www.chefjamie.com/roasted-shrimp-with-romesco

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