Pan Cooked Shrimp with Piquant Romesco Sauce
These super cool Pan Cooked Shrimp with Romesco Sauce recipe is not my idea. Therefore, I need to give all the credit to my good friend and partner in crime Masha. She’s an amazing cook and always come up with the most wonderful cooking solutions. She was telling me about her favorite Romesco sauce and that we should create the recipe and post it on our website for several weeks. But since we’ve just launched Viva La Food there were so many things on our plate I simply could not find a time to test and shoot it.
We work on Viva La Food pretty hard together, to be able to deliver 6 posts a week. We decided to be very ambitious from the beginning and do our best to produce high-quality content that our readers will love. After being on my own for some time, I can’t express how fortunate I feel to work with Masha and share this amazing culinary adventure, which we’ve just recently started.
Finally, after two weeks of our food blogging journey, things began to go a bit smoother, and we are very excited to present you this beautiful and delicious appetizer. No doubt, Romesco sauce is a star of this dish. It adds a bright summer flavor along with a hint of spiciness. Pair it with your favorite light beer, and you’ll feel like you’re having a summer vacation in the middle of winter. It could become a great party starter for casual weeknight dinner.
TIP: If you’re curious which bread to use for Romesco sauce, ciabatta and French baguette will work perfectly. Just don’t forget to remove a crust.
- For the Shrimp:
- olive oil - 1 1/2 tablespoon
- garlic - 1 clove minced
- lemon juice - 1 tablespoon
- salt - 1/2 teaspoon
- chili powder - 1/4 teaspoon
- shrimp - 1 lb.
- For the Romesco:
- red bell pepper - 1
- ripe medium tomatoes - 2
- garlic - 2 cloves, unpeeled
- white bread - 2 slices
- slivered almonds - 1/4 cup
- extra virgin olive oil - 1/4 cup
- lime juice - 2 tablespoons
- chili powder - 1/2 teaspoon
- salt - 1/2 teaspoon , or to taste
- paprika - 1/2 teaspoon
- lime - 1, cut into wedges
- parsley - 2 tablespoons, chopped
- In a medium bowl whisk together olive oil, garlic, lemon juice, salt, and chili powder.
- Add the shrimp and toss well to coat.
- Cover with a plastic wrap and refrigerate for 25 minutes up to a few hours.
- Meanwhile, cook the Romesco sauce.
- Preheat the oven to 400F.
- Line a baking sheet with aluminum foil.
- Place tomatoes, bell pepper, almonds, garlic, and bread on baking sheet and place in the oven.
- Roast for 10 minutes, until the bread and almonds are toasted, and tomatoes are soft.
- Remove everything from the oven, except for the bell pepper; continue to roast it turning occasionally for another 30-35 minutes, or until soft and blistered.
- Until the pepper is roasting, peel the tomatoes and garlic.
- Remove the pepper from the oven and place in a small bowl. Cover it with plastic wrap and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores.
- Place the bread, tomatoes, almonds, peppers, olive oil, lime juice in the bowl of a food processor. Purée until smooth.
- Season to taste with salt, paprika, and chili powder. Mix well.
- Heat a large heavy-duty skillet over high heat.
- Add a little bit of olive oil and shrimp.
- Cook shrimp on medium-high heat until pink and opaque, about 5 minutes.
- Transfer the shrimp to a platter. Sprinkle with chopped parsley and serve with lime wedges and Romesco sauce.