Roasted Shrimp with Romesco Sauce
Roasted Shrimp with Romesco Sauce is Head to the store and pick up roasted peppers, crusty bread, garlic cloves, and a few other things to make it today. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.
Instructions
Heat the oven to 450°F and arrange a rack in the middle.Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. (Wipe off the baking sheet with a paper towel and set it aside to cool.)
Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
Combine the shrimp and oil in a large bowl, season with salt and pepper, and toss until evenly coated.
Place the shrimp on the cooled baking sheet in an even layer and roast until opaque and cooked through, about 6 to 8 minutes.
Serve the roasted shrimp with the sauce.Beverage pairing: Can Ràfols dels Caus “Gran Caus” Blanco Penedès, Spain. Romesco is a Catalan sauce, so why not keep the wine regional with a blend of white grapes from the area? These grapes are predominantly used in the production of cava, Spanish sparkling wine, but this Gran Caus is a still white, and its heft will be able to support the concentrated, dense romesco. But its light acid and notes of mineral, melon, and citrus make it a great match with the shrimp, too.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Mark West Pinot Grigio
Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.