Recipe by MarraMamba
From a show done on the Food Network, this wonderful traditional Spanish sauce complements shrimp well. Some people don't put it on during cooking but purely to dip, I prefer it cooked with it. Also works with chicken or rabbit.
Top Review by DeeCooks
This was a little different than my usual Romesco sauce-- WAY better! I did have a HUGE red pepper--I think I liked it that way; smaller might have been not enough (for us). I served it with crusty bread and green beans (which taste very good with the sauce.) Thanks for sharing this recipe!
- 3 tomatoes, halved
- 10 garlic cloves
- 2 slices crusty bread
- 1⁄2 cup whole almond, with skin
- 1⁄2 cup hazelnuts or 1⁄2 cup pine nuts
- 1 pimientos or 1 roasted red pepper
- 1⁄2 cup red wine vinegar
- 3⁄4 cup olive oil
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 2 lbs prawns, shelled, tails removed
Directions See How It's Made
- Preheat oven to 450 degrees F.
- Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.
- Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).
- Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping.