Baked Shrimp with Romesco Sauce
by
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.
Romesco Sauce
Makes about 1 cup of sauce.
- 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
Romesco Sauce
- 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.
Related Menus
Tempting Tapas
Related Recipe Categories
Appetizers
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |