Shrimp in Romesco Sauce
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6 -8 servings
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Calories
365 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Shrimp in Romesco Sauce
Description
This recipe for Shrimp in Romesco Sauce features shrimp cooked simply in a skillet and then combined with a homemade romesco sauce that blends roasted red bell peppers, garlic, toasted almonds, tomato paste, sherry vinegar, smoked paprika, cayenne pepper, and extra virgin olive oil. The sauce’s texture is thick and smooth, achieved by pulsing and then slowly adding olive oil to the other ingredients in a food processor. The balance of flavors includes the sweetness of red peppers, nuttiness of almonds, and subtle heat from spices. The shrimp are cooked on the stove just until opaque and curled, then returned to the pan to coat them in the vibrant sauce, allowing the flavors to intermingle.
The resulting dish is hearty with a blend of textures—tender shrimp meet a creamy, slightly chunky sauce—and is best served garnished with fresh parsley alongside crusty bread to mop up the sauce. The romesco sauce can be prepared ahead and improves in flavor with time when refrigerated and brought back to room temperature before serving.
Ingredients
- 1 1/2 pounds Shrimp cleaned and shelled, tail on or off, your choice
- 2 Tbsp olive oil
sauce
- 8 ounces red bell pepper mine were from a jar but you can roast them yourself, roasted
- 1 clove garlic peeled
- 1/2 cup almonds unsalted (whole, slivered, or sliced, toasted
- 3-4 Tbsp tomato paste I used the kind from the tube (you can also use tomato puree)
- 2-3 Tbsp sherry vinegar
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper more for more heat
- 1/2 cup extra virgin olive oil use the good stuff!
- salt to taste
- black pepper to taste
- parsley fresh leaves, for garnish
Instructions
- Put all the sauce ingredients except the oil in a food processor and pulse to combine. Then, while the machine is running, slowly pour in the oil to make a loose but thick sauce. Taste to adjust any of the flavors. Note: The flavor is enhanced by letting the sauce sit for a few hours or up to a few days ahead, refrigerated. Bring back to room temperature before serving.
- Coat the bottom of a skillet lightly with oil and heat until hot. Cook the shrimp on both sides until they have turned opaque and the shells have curled. This will only take a few minutes. Remove from the pan.
- Add the sauce to the bottom of the pan and nestle the shrimp into the sauce. Add salt and fresh cracked pepper to taste. Garnish with chopped parsley and serve with some good crusty bread.
Notes
- Preparing the romesco sauce a few hours or even a couple of days in advance enhances its flavors; store it covered in the refrigerator and bring to room temperature before serving.
- This recipe allows flexibility with shrimp tails on or off, depending on your preference.
- Serving with crusty bread is ideal for enjoying all of the sauce fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 717mg | 30% |
| Potassium | 517mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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