by Karin Calloway
What could be better for a tapas buffet than garlicky oven-baked shrimp with a luscious romesco sauce for dipping? The shrimp and the sauce are both so quick and easy; you’ll want to find ways to enjoy them individually. Turn the shrimp into an entrée by serving over pasta or rice, and serve the romesco sauce over grilled seafood. It’s delicious over grilled lobster tails or firm, white fish such as halibut or sea bass.
Preheat oven to 450 degrees F. Combine shrimp, oil and garlic in a baking dish. Season with salt, pepper, and paprika and bake for 10-15 minutes, until shrimp are pink. Place shrimp on a serving platter and sprinkle with parsley. Serve hot or at room temperature with the romesco sauce on the side.
- 2 pounds large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 tablespoon minced garlic, about 3 large cloves
- Sea salt, freshly ground black pepper, and Spanish paprika
- 2 tablespoons chopped fresh parsley
Toast almonds in a skillet until golden, about 3 minutes. Place almonds in a food processor fitted with a metal blade. Add bread, garlic, peppers and vinegar and pulse several times to combine. Turn on motor and drizzle in olive oil. Run motor until sauce is smooth. Season with cayenne and salt and pulse again.
- 1/4 cup slivered almonds
- 1 slice French bread
- 1 large garlic clove
- 1 8.5-ounce jar roasted red bell peppers, drained well
- 1 tablespoon sherry vinegar
- 2 tablespoons olive oil
- Pinch cayenne pepper
- Sea salt, to taste
Makes about 1 cup of sauce.
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