Seared Spanish Shrimp With Romesco Sauce Recipe

I absolutely love this recipe because it combines tender, juicy shrimp with a smoky, vibrant romesco sauce that bursts with flavor from roasted red peppers and almonds. It’s like a Mediterranean party on my plate, and the touch of fresh parsley with a squeeze of lemon just makes every bite sing!

In my kitchen, I love creating vivid dishes, and this Seared Spanish Shrimp with Romesco Sauce is a standout. There is an irresistible flavor profile that results from the tenderness of 1 pound of large shrimp, 1 tablespoon of olive oil, and a hint of smoked paprika.

Roasted red peppers and blanched almonds enrich the sauce, and fresh parsley and lemon wedges add a lively finish. This dish delivers a protein-packed Mediterranean with big
flavors.

Ingredients

Big prawns: protein-rich, low-cal are the seafood, vitamin- and mineral-enriched.

Olive Oil: Fats that are healthy for the heart, put antioxidants over the top, amplify the taste.

Paprika smoked: Imparts a depth of smoky, savory flavor.

Rich in antioxidants.

Ripe red peppers: Sweet, sharp, and loaded with vitamins A and C.

Almonds that have been blanched are a source of healthy fat.

They have protein, too.

They’re in the mix for their texture.

Garlic is a very strong-smelling and highly aromatic substance.

It has wonderful benefits for reducing inflammation.

Sharp and tangy, sherry vinegar balances and brightens the dish.

Cayenne Pepper: Provides natural heat and spice; boosts metabolism.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup roasted red peppers
• 1/4 cup blanched almonds
• 2 cloves garlic, minced
• 1 tablespoon sherry vinegar
• 1/4 cup olive oil (for sauce)
• 1/2 teaspoon cayenne pepper
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Toss to coat the shrimp evenly.

2. Preheat a large frying pan over medium-high heat. When hot, add the shrimp in one layer. Sear for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. Remove from the pan and set aside.

3. To prepare the romesco sauce, combine the roasted red peppers, blanched almonds, minced garlic, and cayenne pepper in a food processor.

4. Chop the mixture finely using a pulsing technique in your food processor. Then, add the sherry vinegar and blend until smooth.

5. While the processor is running, very slowly pour in the olive oil. Blend until the sauce is smooth and well-combined. Taste the sauce and adjust the seasoning with salt and pepper as needed.

6. To serve, spread a copious amount of the romesco sauce on a serving platter.

7. Position the sautéed shrimp atop the sauce.

8. Top with fresh parsley.

9. Accompany with lemon wedges on the side, ready for squeezing over the shrimp.

10. Relish your Seared Spanish Shrimp with Romesco Sauce as a delectable hors d’oeuvre or entrée.

Equipment Needed

1. Medium bowl
2. Measuring spoons
3. Large frying pan
4. Spatula or tongs
5. Food processor
6. Knife
7. Cutting board
8. Serving platter

FAQ

• Q: Can I use frozen shrimp for this recipe?A: Absolutely, you can work with shrimp that have been frozen. Just be sure to let them thaw all the way before you proceed to cooking them. This is really the number one rule when it comes to using frozen shrimp.
• Q: How can I make the Romesco sauce ahead of time?A: The Romesco sauce can be made a day ahead. The sauce needs to be stored in an airtight container. An ideal location for the sauce is in the refrigerator. When you are ready to serve the sauce, place it at room temperature for a short while before offering it to your guests.
• Q: Is there an alternative to sherry vinegar?A: You may not have sherry vinegar on hand. But no need to run out and buy any. Red wine vinegar and apple cider vinegar can stand in for sherry vinegar in equal amounts.
• Q: Can I grill the shrimp instead of searing them?A: Yes, grilling is a great way to cook. For medium-high heat, grill the skewered shrimp for 2-3 minutes on each side.
• Q: How spicy is this dish?Cayenne pepper gives the dish a moderate level of spice, but you can make it more or less spicy to fit your preference.
• Q: What can I serve as a side dish?This dish goes nicely with grilled vegetables, crusty bread, or a simple green salad.
• Q: Can I use another type of nut instead of almonds?A: Yes, you can use hazelnuts or walnuts instead of almonds in the Romesco sauce.

Substitutions and Variations

1 teaspoon smoked paprika
Substitute with 1 teaspoon regular paprika for a milder flavor.
1/4 cup of roasted red peppers: Substitute with 1/4 cup of sun-dried tomatoes for a different yet complementary taste.
1/4 cup blanched almonds.:
Substitute with 1/4 cup hazelnuts or cashews for a similar texture and a slightly different flavor profile.

1 tablespoon sherry vinegar: Substitute with 1 tablespoon red wine vinegar or apple cider vinegar.
1/2 teaspoon cayenne pepper: Adjust to taste or substitute with 1/4 teaspoon crushed red pepper flakes for a comparable heat level.

Pro Tips

1. Marinate in Advance For deeper flavor, marinate the shrimp with the olive oil, smoked paprika, salt, and pepper for at least 30 minutes in the refrigerator before cooking.

2. Roast Your Own Peppers If time permits, roast red peppers yourself instead of using jarred. Simply place them under a broiler until the skins are charred, then peel and deseed. This adds a smoky depth to the romesco sauce.

3. Toast the Almonds Enhance the nuttiness of the romesco sauce by lightly toasting the blanched almonds in a dry pan before adding them to the food processor. This step brings out their flavor and adds a hint of warmth.

4. Adjust Sauce Consistency If the romesco sauce is too thick for your liking, thin it out with a little warm water or extra olive oil until you reach your desired consistency.

5. Layering Flavors Finish the dish with a sprinkle of smoked paprika or a drizzle of high-quality extra virgin olive oil just before serving for an added layer of flavor and a bit of elegance.