Shrimp with Romesco Sauce

July 15, 2009  •  Appetizers, Sauces

I love making food from other cuisines by simply tapping into the easy combination of flavors that make them unique. In this recipe, plain old shrimp gets a boost from the beautiful flavors of a traditional Spanish Romesco sauce. It’s also a great way to use up tomatoes if you’re growing them in a garden this year and to use leftover stale bread. Romesco sauce is also good on pasta tossed with some roasted vegetables and/or chicken, so save any extra sauce you have (you can freeze it).

Shrimp with Romesco Sauce
Prep time
Cook time
Total time
Recipe type: Appetizer,Entree
Serves: 6-8
  • 3 tomatoes, halved
  • 10 cloves garlic, peeled
  • 2 slices bread, crusty
  • ½ cup almonds, whole, with skin on
  • ½ cup hazelnuts (or pine nuts)
  • 1 pimiento (or roasted red pepper)
  • ½ cup red wine vinegar
  • ¾ cup olive oil
  • 1 teaspoon paprika
  • 2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 2 pounds medium shrimp, tails on (25 per pound size)
  1. In a 450° oven, roast the tomatoes, garlic, bread, and nuts on a baking sheet for 15 minutes. Transfer to a food processor pulse to roughly chop. Add the pimentos, vinegar, oil, paprika, and salt and pulse until well combined. Toss the prawns in half the Romesco sauce to coat, and spread in a single layer on a baking sheet. Roast for 15 minutes, or until shrimp are just barely cooked through. Serve with remaining sauce for dipping.


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