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Pan-Seared Shrimp with Romesco Sauce
Head-on shrimp seared hard and served with a Catalan-style romesco of slow-cooked tomato, roasted pepper and chile, thickened with toasted almonds and hazelnuts and sharpened with sherry vinegar.
- YieldServes 6
- Hands-on55 min
- Total1 h 35 min
- Difficulty
Ingredients
Romesco
- 1 tbspextra virgin olive oil
- 80 gyellow onion, chopped (about 1/2 cup)
- 3 clovesgarlic, minced
- 1roasted red pepper in brine, drained and chopped
- 1fresh chile, roasted, peeled, seeded and chopped
- 2medium ripe tomatoes, peeled, seeded and chopped, with their juices
- 180 mlfish stock or clam juice, 3/4 cup
- 60 mldry white wine, 1/4 cup
- 35 gblanched almonds, about 1/4 cup
- 35 ghazelnuts, about 1/4 cup
- 2 tbspsherry vinegar or red wine vinegar
- to tastesalt
- to tasteblack pepper, freshly ground
Shrimp
- 1 tbspolive oil
- 24large shrimp, peeled and deveined, heads left on
- to tastesea salt
- 1lemon, cut into 4 to 6 wedges
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