Roasted Gulf Shrimp with Romesco Sauce Recipe

Name: Roasted Gulf Shrimp with Romesco Sauce Recipe
Total time: 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; 1 Parchment paper; 1/4 (12-oz.) jar roasted red peppers, drained; 2 cup slivered almonds, toasted; 2 garlic cloves; 1 1/2 tablespoons extra virgin olive oil; 1 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; Garnishes: chopped fresh flat-leaf parsley, sliced chives

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This recipe requires almost no effort for maximum reward. Just 10 minutes in the oven plus our special sauce equals tender, juicy shrimp with a kick.

By Southern Living Editors

Updated on February 16, 2023

Hands On Time:

20 mins

Total Time:

30 mins

Yield:

4 to 6 servings

Roasted Gulf Shrimp with Romesco Sauce — Hector Sanchez; Styling: Buffy Hargett Miller

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
1 Parchment paper
1/4 (12-oz.) jar roasted red peppers, drained
2 cup slivered almonds, toasted
2 garlic cloves
1 1/2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
Garnishes: chopped fresh flat-leaf parsley, sliced chives

Directions

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.
Process roasted peppers and next 5 ingredients in a blender until smooth. Drizzle 1/2 cup sauce over shrimp.
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.