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1
Melt the cooking fat in a large skillet over medium-high heat.
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2
When the fat is hot, add the almonds and toast for 3 minutes, stirring often.
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3
Add the onion and cook, stirring, for 2 minutes.
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4
Add the garlic and cook until aromatic, about 1 minute.
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5
Add the chili powder and paprika and cook until the flavors open up, about 30 seconds.
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6
Finally, add the tomatoes, mix into the ingredients, and cook, stirring to bring up the tasty bits from the bottom of the pan, until the tomatoes are warmed through, about 2 minutes.
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7
Transfer the sauce mixture to a food processor.
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8
Add the rest of the ingredients and blend on low speed until the sauce is smooth, then pour into a serving dish or glass storage container.
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9
Allow to cool before refrigerating; the sauce will keep for up to 5 days.
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10
Pro Tip: Seeding Tomatoes Seeding a tomato can be messy if you try to dice it before removing the seeds.
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11
Try this method: place the tomato on a cutting board, stem facing up.
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12
Slice left-to-right across the middle of the tomato, creating two equal halves.
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13
Then, scrape out the seeds and white core with a small spoon.
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14
Youll be left with nothing but firm tomato flesh, far easier to slice and dice.
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15
Peel the zucchini with a regular peeler.
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16
Then, using a julienne peeler, make long slices along one side of each zucchini until you get down to the seeded core.
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17
Rotate the zucchini and continue to peel until youve done all four sides.
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18
(If you have a spiral slicer, you can use that instead of a julienne peeler.)
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19
Discard the core, and set the noodles aside.
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20
Add 2 cups of water to a large pot over medium-high heat and bring to a boil while you begin cooking the shrimp.
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21
Melt the cooking fat in a large skillet over medium heat, swirling to coat the bottom of the pan.
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22
When the fat is hot, add the onion and cook, stirring, until translucent, about 2 minutes.
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23
Stir in the garlic and cook for until aromatic, about 1 minute.
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24
Add the shrimp, toss to coat with the onion and garlic, and cook stirring, an additional 2 minutes.
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25
Add 1/4 cup water to the skillet and cover with a lid.
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26
Cook until the shrimp form the shape of a C, 4 to 6 minutes.
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27
Transfer to a serving bowl (draining any remaining water), and season everything with the salt and pepper.
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28
After you add the water and cover, place a colander or steamer inside the large pot of boiling water.
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29
Add the zucchini noodles, cover, and steam until the zucchini is al dente in texture, 2 to 3 minutes.
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30
Drain the zoodles and transfer to a serving dish or individual plates.
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31
Sprinkle the shrimp with the parsley, toss, and spoon over the zoodles.
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32
Spoon the Romesco Sauce over the shrimp and zucchini and serve.
