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ROMESCO SHRIMP WITH TOASTED VEGETABLE AND NUT SAUCE

By Delicious Recipes!Posted on
ROMESCO SHRIMP WITH TOASTED VEGETABLE AND NUT SAUCE

ROMESCO SHRIMP WITH TOASTED VEGETABLE AND NUT SAUCE

This Romesco sauce, rich with roasted peppers, almonds, and hazelnuts, is a vibrant accompaniment to shrimp, seafood, or chicken. Inspired by Judy Rodgers, the sauce is thick like a paste but becomes a luscious sauce when loosened with fish or chicken broth. Serve with fresh bread and sautéed spinach for a complete meal.

🕒 Prep Time: 30 min

🍳 Cook Time: 40 min (including broth)
🍰 Servings: 2 main / 4 appetizer portions

Ingredients

For the Shrimp:

  • 500 g shrimp (or 250 g peeled shrimp)
  • ½ small onion (about 30 g), finely chopped
  • ¼ bunch parsley, chopped
  • 2 tbsp olive oil

For the Romesco Sauce:

  • 1 dried ancho chili pepper
  • 1 slice stale bread (about 50 g)
  • 25 g roasted, skinless hazelnuts
  • 15 g skinless almonds
  • 1 tomato (200–250 g)
  • 1 tbsp roasted red pepper paste
  • ½ tsp chili flakes (or hot paprika)
  • 2 large garlic cloves
  • 1 tbsp red wine vinegar (6%) or sherry vinegar
  • 50 ml olive oil
  • 4 tbsp vegetable oil
  • Salt, to taste

Instructions

  1. Heat a grill pan on high for 5 minutes, then reduce to medium and toast ancho chili 1 minute per side. Place chili in a bowl, cover with hot water to soften.
  2. Generously oil both sides of bread slice (~2 tbsp each side). Toast on grill pan until golden but not blackened. Transfer bread to food processor. Add hazelnuts, almonds, and crushed garlic.
  3. Grill tomato slices 1 minute per side, then peel and add to food processor (discard juice).
  4. Remove stems and seeds from softened chili and add to processor. Blend until mixture becomes a moist brown paste.
  5. Add peeled tomato flesh, red pepper paste, and chili flakes to processor. Blend on high speed until finely ground.
  6. While running processor, slowly add olive oil and vinegar in a thin stream. Blend for 30 seconds until smooth. Season with salt.
  7. Transfer Romesco sauce to a container; yields about 250 g. Refrigerate up to 1 week.
  8. Clean shrimp, rinse shells in cold water multiple times. Place shells in pot, cover with water and salt. Simmer covered for 30–60 minutes to make broth.
  9. Strain broth and measure 120 ml. Freeze any excess or reduce further if desired.
  10. In a bowl, mix 100 g Romesco sauce with hot broth to loosen into sauce consistency. Let rest until needed.
  11. Heat olive oil in a wide pan; sauté onion 2 minutes.
  12. Add shrimp in batches, cooking until pink (1–2 minutes per side). Remove shrimp.
  13. Add Romesco sauce mixture to onion, simmer 2 minutes. Return shrimp to pan and cook 2 more minutes.
  14. Stir in chopped parsley.
  15. Serve immediately with fresh bread and sautéed spinach.

💡 Tips

  • The shrimp broth adds deep flavor and perfect sauce consistency.
  • Toast bread and nuts carefully to avoid burning and bitterness.
  • Serve with sautéed greens and crusty bread to soak up the sauce.

🎉 Perfect For

  • Mediterranean-inspired dinners
  • Seafood lovers seeking bold flavors
  • Elegant appetizers or main dishes