Baked Shrimp with Romesco Sauce

Category5 573 Last Update: Mar 19, 2021 Created: Mar 19, 2021 0 0 0
Baked Shrimp with Romesco Sauce
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 6 mins
  • Calories: -
  • Difficulty: Easy
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Romesco, or romescu, is a traditional Catalan almond sauce. The rest of the ingredients in Catalonia can be very different from house to house - and you can experiment too. For example, we sometimes put baked garlic in this sauce, and the sauce becomes sweeter and richer.

Ingredients

Directions

  1. Peel the shrimp from the shell, but leave the tail intact. Slice the shrimp in the center of the back and remove the dark intestinal vein. Season the cooked shrimp with salt and pepper, drizzle with olive oil, cover with cling film and refrigerate while the sauce is cooking.
  2. For the sauce, bake and peel the bell peppers (see page 208). Coarsely chop the finished peppers. Save the liquid released during baking.
  3. Cut the tomato in half across. Place the tomato halves, cut up, peeled whole garlic cloves, slices of bread, and almonds on a baking sheet. Place in an oven preheated to 230 ° C to brown the almonds and bread, for 10-15 minutes. Remove the baking sheet, reduce the temperature in the oven to 200 ° C.
  4. Transfer the contents of the baking sheet to a blender and chop with pulsation. Add the baked peppers along with the liquid, vinegar, oil, paprika, and salt. Grind everything together. The sauce should not turn into a homogeneous puree, but chunks should be felt in it.
  5. Arrange the shrimp evenly on a baking sheet. Place in the oven and bake for 3 minutes. Then turn the shrimp over and bake for another 3 minutes. The shrimp should be firm and bright pink. Serve immediately with romesco sauce.

Baked Shrimp with Romesco Sauce



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 6 mins
  • Calories: -
  • Difficulty: Easy

Romesco, or romescu, is a traditional Catalan almond sauce. The rest of the ingredients in Catalonia can be very different from house to house - and you can experiment too. For example, we sometimes put baked garlic in this sauce, and the sauce becomes sweeter and richer.

Ingredients

Directions

  1. Peel the shrimp from the shell, but leave the tail intact. Slice the shrimp in the center of the back and remove the dark intestinal vein. Season the cooked shrimp with salt and pepper, drizzle with olive oil, cover with cling film and refrigerate while the sauce is cooking.
  2. For the sauce, bake and peel the bell peppers (see page 208). Coarsely chop the finished peppers. Save the liquid released during baking.
  3. Cut the tomato in half across. Place the tomato halves, cut up, peeled whole garlic cloves, slices of bread, and almonds on a baking sheet. Place in an oven preheated to 230 ° C to brown the almonds and bread, for 10-15 minutes. Remove the baking sheet, reduce the temperature in the oven to 200 ° C.
  4. Transfer the contents of the baking sheet to a blender and chop with pulsation. Add the baked peppers along with the liquid, vinegar, oil, paprika, and salt. Grind everything together. The sauce should not turn into a homogeneous puree, but chunks should be felt in it.
  5. Arrange the shrimp evenly on a baking sheet. Place in the oven and bake for 3 minutes. Then turn the shrimp over and bake for another 3 minutes. The shrimp should be firm and bright pink. Serve immediately with romesco sauce.

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