These Seared Spanish Shrimp with Romesco Sauce are one of the most EPIC tapas dishes ever. Loaded with an insane amount of flavor, easy to make and done in under 30 minutes. Serve these shrimp as an appetizer or even as a main course next to some french fries and a salad.
I like to serve this dish right next to a crunchy baguette, to mop up all that beautiful romesco sauce. This is the kind of dish that is a complete show-stopper. So much flavor, such little effort. Everyone will think you slaved for hours making the romesco sauce.
Traditionally, when you make romesco sauce it takes between 45 minutes to 1 hour. I have adjusted some of the ingredients and came up with a recipe that is done in 10 minutes. Same flavor, same texture, you won´t believe how amazing this romesco sauce is.
For this recipe I used frozen shrimp that I thawed out, just to make things cheaper, but you can always use fresh shrimp. I also used an extra virgin olive oil from Laconia-Crete. This extra virgin olive oil is seriously one of the best olive oils I have ever tasted. Incredible depth of flavors and it truly took this dish to the next level in goodness. Get a bottle or two, you won´t regret it.
Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN
HIGH-QUALITY EXTRA VIRGIN OLIVE OIL
FOOD PROCESSOR
Watch the Video Below on how to make these Seared Spanish Shrimp with Romesco Sauce
Seared Spanish Shrimp with Romesco Sauce
Ingredients
FOR THE ROMESCO SAUCE:
- 4 jarred roasted red bell pepper
- 1/4 cup canned tomato concentrate
- 1 clove garlic
- 8 raw blanched marcona almonds
- 8 raw hazelnuts
- 1/2 tsp red wine vinegar
- 1/4 cup extra virgin olive oil
- pinch sea salt
- pinch black pepper
FOR THE SHRIMP:
- 15 raw jumbo shrimp peeled & deveined
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
EXTRAS:
- freshly chopped parsley
Instructions
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To make the romesco sauce heat a small fry pan with a medium heat and add in 8 raw hazelnuts and 8 raw blanched marcona almonds, dry roast for about 4 minutes, making sure to mix them around continuously so they toast evenly and not burn, then set aside
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Add 4 jarred roasted red bell peppers into a food processor, also add in a 1/4 cup of canned tomato concentrate, 1 clove of garlic, the toasted hazelnuts and marcona almonds, 1/2 tsp of red wine vinegar, a 1/4 cup of extra virgin olive oil and season generously with fine sea salt & freshly cracked black pepper
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Place a lid on the food processor and run on a low speed for about 3 minutes or until all the ingredients are well combined, set aside
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Pat down 15 raw jumbo shrimp with paper towels and season with sea salt & freshly cracked black pepper
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Heat a fry pan with a medium-high heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add the shrimp seasoned side down, after 1 minute flip the shrimp, after a total cooking time of 2 minutes remove the pan from the heat
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To plate the dish transfer the romesco sauce into a small bowl and place on a plate, decorate the seared shrimp around the bowl and sprinkle with some freshly chopped parsley, enjoy!
Recipe Notes
Get the Laconia-Crete Extra Virgin Olive Oil I used in this Recipe
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