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Roasted Gulf Shrimp with Romesco Sauce Recipe

   
 

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     Roasted Gulf Shrimp with Romesco Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   30 min

Ingredients
1 1/2 pounds large, peeled, and deveined raw shrimp
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Parchment paper
1 (12-oz.) jar roasted red peppers, drained
1/4 cup slivered almonds, toasted
2 garlic cloves
2 tablespoons extra virgin olive oil
 
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice Garnishes- chopped fresh flat-leaf parsley, sliced chives
Garnishes- chopped fresh flat-leaf parsley, sliced chives

Instructions
1. Preheat oven to 425°. Toss together shrimp and next 3 ingredients in a large bowl. Place shrimp in a single layer in a parchment paper-lined jelly-roll pan. 2. Process roasted peppers and next 5 ingredients in a blender until smooth. Drizzle 1/2 cup sauce over shrimp. 3. Roast at 425° for 10 minutes or until shrimp turn pink. Serve immediately with remaining sauce. ROASTING IS BEST FOR- Shrimp or large fillets of firm fish, such as snapper, cod, sea bass, and salmon. This is the best technique for whole, dressed fish. EXPERT ADVICE- Don't crowd the pan. Spread the shrimp or pieces of fish in a single layer to avoid soggy or tough results.


Originally Submitted
6/28/2015





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