ROASTED SHRIMP WITH ROMESCO
Serves: 4
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
- Preheat the oven to 450ºF.
- 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.
- 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.
- 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.
- Serve the roasted shrimp with the Romesco sauce and garnish with freshly chopped parsley.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.