Roasted Shrimp with Romesco Sauce

Roasted Shrimp with Romesco Sauce
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  • 3 tablespoons olive oil
  • 24 large shrimp, peeled and deveined, tails left on (about 1 pound)
  • For the shrimp::
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • + 6 more ingredients
    • 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
    • ¼ cup whole raw almonds
    • 2 slices crusty bread (about 2 ounces)
    • 2 medium garlic cloves, peeled
    • ½ medium tomato
    • For the romesco::

For the romesco: Heat the oven to 450°F and arrange a rack in the middle. Arrange tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until bread and almonds are lightly toasted, about 10 to 15 minutes. Transfer roasted ingredients to a food processor or blender and puls...

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