3.9 from 97 votes
Shrimp in Romesco Sauce
Shrimp in Romesco Sauce combines tender shrimp with a richly textured sauce made from roasted red bell peppers, toasted almonds, and smoked paprika. The sauce is smooth but thick, accented by a subtle heat from cayenne and the tang of sherry vinegar, making this dish a flavorful and distinctive seafood option. Cooking the shrimp until opaque and then nestling them into the sauce allows the flavors to meld together, making it excellent when served with crusty bread for dipping.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
6
-8 servings
Calories:
365 kcal
Course:
Appetizer
Cuisine:
Mediterranean
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!
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 -8 servings
Amount Per Serving
Calories 365
% 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.