Skillet-Cooked Shrimp With Romesco Sauce Recipe

Name: Skillet-Cooked Shrimp With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons olive oil, divided; 1 tablespoon fresh lemon juice; 1/8 teaspoon crushed red pepper; 16 unpeeled jumbo shrimp (about 1 1/3 pounds); 1 1/2 tablespoons blanched slivered almonds; 1/4 ounce white bread, torn into pieces; 1 garlic clove, sliced; 1 3/4 cups chopped tomato; 1 tablespoon sherry vinegar or red wine vinegar; 1/2 teaspoon salt

Servings: persons

1 large red bell pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
1/8 teaspoon crushed red pepper
16 unpeeled jumbo shrimp (about 1 1/3 pounds)
1 1/2 tablespoons blanched slivered almonds
1/4 ounce white bread, torn into pieces
1 garlic clove, sliced
1 3/4 cups chopped tomato
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon salt

1
Preheat broiler.
2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.
3
Combine parsley, 1 tablespoon oil, juice, crushed red pepper, and shrimp in a bowl; let stand 15 minutes.
4
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add almonds and bread to pan; saute 2 minutes or until nuts are golden. Add garlic; saute 1 minute. Add tomato and roasted bell pepper; saute 4 minutes or until the tomato begins to break down. Place the tomato mixture in a blender or food processor; process until smooth. Add vinegar and salt to tomato mixture; pulse until combined. Cool to room temperature.
5
Heat a nonstick skillet over medium-high heat. Add half of shrimp mixture to pan; cook 2 minutes on each side or until shrimp are done. Remove from pan. Repeat procedure with remaining shrimp mixture. Serve with sauce.

563

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large red bell pepper, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons olive oil, divided, 1 tablespoon fresh lemon juice, and more.

Yes, Skillet-Cooked Shrimp With Romesco Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet-Cooked Shrimp With Romesco Sauce

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