Ingredients
For the Romesco sauce: if you have romesco on hand, skip this!
- 2 full heads of garlic & a little drizzle of olive oil
- About 6 lb. of tomatoes, cored (or 2 quarts of fire roasted tomatoes)
- 2 large bell peppers (red, orange or yellow is best)
- 1/2 of a hot pepper, such as a jalapeno or salsa pepper (more or less to taste)
- 1 cup almonds
- 2 Tablespoons olive oil
- 3–4 Tablespoons red wine vinegar
- 2 cups whole wheat (or gluten free) bread cubes
- 1 teaspoon smoked paprika
- 1/2 – 1 teaspoon salt
- 2 – 4 Tablespoons fresh herbs (I used basil & oregano)
For the shrimp:
- Romesco sauce
- About 3 oz. of shrimp per person – I used frozen, peeled, tail on
Instructions
To make the sauce: (skip this section if you’ve already got Romesco!)
- Start up the grill. While the grill is heating, cut the tops off the garlic heads, set in the center of a small piece of aluminum foil. Drizzle the tops with a bit of extra virgin olive oil, then wrap loosely with the foil. Set the foil packet on the outskirts of the grill where it’s hot but not BLAZING hot.
- Roast the tomatoes and peppers on the grill until the skins are browned, turning to get all sides. Set in a bowl until all the tomatoes and peppers are roasted and the garlic is soft.
- Let the garlic and veggies cool until cool enough to touch. Pull off the tops and seeds of the peppers. Squeeze the sides of the garlic heads to get the softened cloves of garlic to pop out. (You can choose to pull the skin off the peppers and tomatoes if you want–I like including the skins because it gives the sauce extra smoky flavor.)
- Put all the sauce ingredients in a blender and blend until smooth. Taste and adjust herbs, hot pepper and seasonings to your liking.
To make the shrimp:
- Heat a frying pan over medium heat. Add a good amount of the sauce to the pan, enough to coat all the shrimp you plan to cook. Add the shrimp. (If using frozen shrimp, no need to thaw … just put them straight into the sauce!) Cook over medium heat just until the shrimp curl and turn pink.
- If the sauce has thinned from the juice of the shrimp, remove the shrimp as soon as they are cooked, then continue to cook the sauce until it’s reduced back to a nice thick sauce that will cling to the shrimp. Serve the shrimp doused with sauce. Enjoy!
Notes
The sauce recipe here makes enough sauce to can 5 pints of sauce and still have enough left to make Shrimp Romesco!
Prep and cook time below are for the shrimp only. While the sauce is a simple blender sauce, it does take some prep time if you’re roasting the tomatoes and peppers yourself.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Romesco, Shrimp, Spanish