10752 Roasted Shrimp with Romesco Sauce 30 mins 10 mins 8 to 12 servings (24 shrimp) Tue Sep 11 14:46:00 -0700 2007 Mon Jul 13 15:33:34 -0700 2009 Easy Spanish CHOW http://www.chow.com/recipes/10752 Mon, 13 Jul 2009 22:33:34 GMT Oven-roasted shrimp paired with a classic Spanish sauce Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers. The combination of tomatoes, peppers, bread, and almonds makes this shortcut version of romesco a big crowd-pleaser. Though the flavors pair well with anything from vegetable crudités to grilled chicken breasts, we’ve opted for easy oven-roasted shrimp.

What to buy: Pick up some nice, large prawns so that everyone can get a good amount of romesco when dipping. Ask your fishmonger to peel and devein the shrimp for you (but leave the tails intact) to save on prep time later.

Game plan: The romesco can be prepared up to 5 days in advance and refrigerated in a covered container.

For a slacker solution, buy a cooked-shrimp cocktail ring from the supermarket and discard the cocktail sauce. Purchase a jar of romesco to serve on the side. Instant appetizer.

]]> For the romesco:
  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Arrange tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until bread and almonds are lightly toasted, about 10 to 15 minutes.
  3. Transfer roasted ingredients to a food processor or blender and pulse to coarsely chop. Add roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
For the shrimp:
  1. Combine shrimp and oil in a mixing bowl, season with salt and freshly ground black pepper, and toss to coat. Spread shrimp in a single layer on a baking sheet and roast until opaque, about 6 to 8 minutes.
  2. Serve roasted shrimp with sauce.

Beverage pairing: Can Ràfols dels Caus ‘Gran Caus’ Blanc Penedès, Spain. Romesco is a Catalan sauce, so why not keep the wine regional with a blend of white grapes from the area? These grapes are predominantly used in the production of cava, Spanish sparkling wine, but this Gran Caus is a still white, and its heft will be able to support the concentrated, dense Romesco. But its light acid and notes of mineral, melon, and citrus make it a great match with the shrimp, too.

]]> http://www.chow.com/assets/2006/11/shrimp_290x210.jpg Kate Ramos 53 Starter For the romesco::

]]> 109 1/2 medium tomato

]]> 74 2 medium garlic cloves, peeled

]]> 2 slices crusty bread (about 2 ounces)

]]> 265 1/4 cup whole raw almonds

]]> 59 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)

]]> 2 tablespoons red wine vinegar

]]> 1/4 cup olive oil

]]> 301 1 teaspoon kosher salt

]]> 306 1/2 teaspoon smoked paprika

]]> For the shrimp::

]]> 584 24 large shrimp, peeled and deveined, tails left on (about 1 pound)

]]> 3 tablespoons olive oil

]]> 19 bread 190 cocktail 769 crowd pleaser 384 easy 22 shellfish 273 party 460 condiment 142 sauce 745 ethnic 752 euro 367 spanish 20 seafood 974 shrimp 384 easy 695 quick 680 impressive 273 party 1043 houseguests 261 nuts 776 fun 216 holiday 5931 kate ramos 1 chow 2747 make ahead 867 appetizer 89 starter 1555 hors d'oeuvre