Shrimp with Romesco Sauce

Name: Shrimp with Romesco Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 2 slices bread, crusty; 10 cloves garlic, peeled; 118 milliliters hazelnuts (or pine nuts); 2 teaspoons kosher salt; 177 milliliters olive oil; 3 Tbsps olive oil; 1 teaspoon paprika; 1 pimiento (or roasted red pepper); 118 milliliters red wine vinegar; 907 grams shrimp, tails on (25 per pound size); 3 tomatoes, halved; 118 milliliters almonds, whole, with skin on

Shrimp with Romesco Sauce is a dairy free and pescatarian main course. One portion of this dish contains around 37g of protein, 49g of fat, and a total of 632 calories. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of olive oil, garlic, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the whole almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

In a 450 oven, roast the tomatoes, garlic, bread, and nuts on a baking sheet for 15 minutes.

Ingredients you will need

Tomato

Garlic

Bread

Nuts

Equipment you will use

Baking Sheet

Oven

Transfer to a food processor pulse to roughly chop.

Equipment you will use

Food Processor

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.

Ingredients you will need

Pimiento

Paprika

Sauce

Vinegar

Shrimp

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Serve with remaining sauce for dipping.

Ingredients you will need

Sauce

Equipment

Baking Sheet

Oven

Food Processor

Ingredients

Servings:

2slices

bread, crusty 10cloves

garlic, peeled 118milliliters

hazelnuts (or pine nuts)2teaspoons

kosher salt 177milliliters

olive oil 3Tbsps

olive oil 1teaspoon

paprika 1

pimiento (or roasted red pepper)118milliliters

red wine vinegar 907grams

shrimp, tails on (25 per pound size)3

tomatoes, halved 118milliliters

almonds, whole, with skin on

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired 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. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.