Seared Spanish Shrimp with Romesco Sauce
This Seared Spanish Shrimp with Romesco Sauce dish is truly an EPIC Spanish tapas. Loaded with flavors, easy to make and done in under 30 minutes.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 jarred roasted red bell pepper
- 1/4 cup canned tomato concentrate
- 1 clove garlic
- 8 raw blanched marcona almonds
- 8 raw hazelnuts
- 1/2 tsp red wine vinegar
- 1/4 cup extra virgin olive oil
- pinch sea salt
- pinch black pepper
- 15 raw jumbo shrimp (peeled & deveined)
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- freshly chopped parsley
Instructions
- 1
To make the romesco sauce heat a small fry pan with a medium heat and add in 8 raw hazelnuts and 8 raw blanched marcona almonds, dry roast for about 4 minutes, making sure to mix them around continuously so they toast evenly and not burn, then set aside
- 2
Add 4 jarred roasted red bell peppers into a food processor, also add in a 1/4 cup of canned tomato concentrate, 1 clove of garlic, the toasted hazelnuts and marcona almonds, 1/2 tsp of red wine vinegar, a 1/4 cup of extra virgin olive oil and season generously with fine sea salt & freshly cracked black pepper
- 3
Place a lid on the food processor and run on a low speed for about 3 minutes or until all the ingredients are well combined, set aside
- 4
Pat down 15 raw jumbo shrimp with paper towels and season with sea salt & freshly cracked black pepper
- 5
Heat a fry pan with a medium-high heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add the shrimp seasoned side down, after 1 minute flip the shrimp, after a total cooking time of 2 minutes remove the pan from the heat
- 6
To plate the dish transfer the romesco sauce into a small bowl and place on a plate, decorate the seared shrimp around the bowl and sprinkle with some freshly chopped parsley, enjoy!