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Prawns with Romesco Sauce

Spanish · Dinner · Medium

Prawns with Romesco Sauce

Total
45 min
Prep
20 min
Serves
4
Calories
295
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Tender shrimp dip into a smoky roasted pepper sauce thickened with toasted almonds, hazelnuts and bread, sharpened with red wine vinegar.

Roasted vegetables give prawns with romesco sauce a deep sweetness, while nuts and bread make the sauce thick enough to cling. A little chile and vinegar keep the oil-rich mixture lively against the mild seafood.

Char the peppers until their skins loosen, then peel away the blackened parts. Pulse the sauce rather than blending it completely smooth; a little nut texture is part of its appeal.

SmokyTangyRichPartyMake AheadPescatarianDairy-freeEgg-free

Method

  1. Heat the broiler. Place red bell pepper skin-side up on a foil-lined baking sheet with garlic, red chile and tomato. Broil for , turning the chile and garlic halfway, until pepper skins blister and tomato softens. Remove individual pieces as they finish.

  2. Cover the pepper and chile in a bowl for . Peel off skins, remove chile seeds and squeeze garlic from its skins. Meanwhile, toast hazelnuts and almonds in a dry skillet over medium heat for until fragrant; transfer to a food processor.

  3. Heat 1 tbsp olive oil in the skillet and toast bread for until golden. Add to the processor with peeled vegetables, parsley, red wine vinegar, 1/4 tsp salt and 2 tbsp olive oil. Pulse to a coarse, spoonable sauce.

  4. Heat remaining olive oil in the skillet over medium-high heat. Season shrimp with remaining salt and cook for per side until opaque and 145°F. Serve warm or cooled with the romesco alongside for dipping.

Forkue tips

  • If the sauce is too thick to scoop, stir in water a teaspoon at a time rather than adding more oil.

Storing and reheating

Refrigerate sauce for up to 3 days and cooked shrimp for up to 2 days in separate containers. Let sauce stand briefly at room temperature before serving; warm shrimp gently or serve chilled.

Kitchen gear

Baking sheetTop picks on AmazonFood processorTop picks on AmazonSkilletTop picks on Amazon
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Nutrition per serving, estimated

295Calories
25gProtein
11gCarbs
18gFat

Prawns with Romesco Sauce: FAQ

Can I use jarred roasted peppers?

Yes. Drain them well and skip the pepper broiling and peeling. Roast the garlic and tomato as directed to keep their sweetness.

Can I use only almonds?

Yes. Replace the hazelnuts with the same amount of almonds. Toast them gently before blending for a fuller flavor.

How do I store and reheat Prawns with Romesco Sauce?

Refrigerate sauce for up to 3 days and cooked shrimp for up to 2 days in separate containers. Let sauce stand briefly at room temperature before serving; warm shrimp gently or serve chilled.

How long does Prawns with Romesco Sauce take?

About 45 min in total: 20 min prep and 25 min cooking.

What do I need to make Prawns with Romesco Sauce?

The key ingredients are red bell pepper, garlic, red chile, tomato, hazelnuts and almonds, plus pantry basics.

Any tips for Prawns with Romesco Sauce?

If the sauce is too thick to scoop, stir in water a teaspoon at a time rather than adding more oil.

Cook this next

More bell pepperMore red chileMore tomatoesMore hazelnuts