1 1/2poundsshrimpcleaned and shelled, tail on or off, your choice
8ouncesroasted red peppersmine were from a jar but you can roast them yourself
1/2cuptoasted almondsunsalted (whole, slivered, or sliced)
3-4Tbsptomato pasteI used the kind from the tube (you can also use tomato puree)
1/2tspcayenne peppermore for more heat
1/2cupextra virgin olive oiluse the good stuff!
salt and pepper to taste
fresh parsley leaves for garnish
Put all the sauce ingredients except the oil in a food processor and pulse to combine. Then, while the machine is running, slowly pour in the oil to make a loose but thick sauce. Taste to adjust any of the flavors. The flavor is enhanced by letting the sauce sit for a few hours or up to a few days ahead, refrigerated. Bring back to room temperature before serving.
Coat the bottom of a skillet lightly with oil and heat until hot. Cook the shrimp on both sides until they have turned opaque and the shells have curled. This will only take a few minutes. Remove from the pan.
Add the sauce to the bottom of the pan and nestle the shrimp into the sauce. Garnish with chopped parsley and serve with some good crusty bread.
https://theviewfromgreatisland.com/shrimp-in-romesco-sauce-recipe/ March 21, 2018