Roasted Catalan Shrimp With Romesco Sauce
Cuisine: Spanish
Yield: Serves 2 with leftover sauce
  • For the romesco sauce:
  • 1 small garlic clove
  • 1 (12-ounce) jar roasted red peppers, drained
  • 2 tablespoons freshly-squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1/2 cup slivered almonds, toasted
  • For the shrimp:
  • 1 pound fresh or frozen shrimp (21-25 count), peeled and deveined
  • 1 1/2 tablespoons melted ghee, avocado oil, or olive oil, divided
  • 1 1/2 teaspoons smoked paprika, divided
  • 1/4 teaspoon kosher salt
  • 1/2 a lemon, plus wedges, for serving
  1. Make the romesco sauce: To take the bite out of the garlic, blanch it in a small saucepan of boiling water for 30 seconds, then scoop it out.
  2. Add all of the ingredients to a blender, and blend until smooth.
  3. Make the shrimp: If using frozen shrimp, thaw them under running water for 5-7 minutes in a colander.
  4. Meanwhile, preheat the oven to 400°F, with a rack in the middle position. Line a half-sheet pan with parchment paper.
  5. In a medium bowl, toss together the shrimp, 1 tablespoon of the ghee or oil, 3/4 teaspoon of paprika, and the salt.
  6. Arrange the shrimp on the prepped half-sheet pan. Roast in the oven for 6-8 minutes, or until the shrimp has just turned pink and opaque.
  7. Squeeze the lemon juice over the shrimp, then dust with the remaining paprika (a fine mesh strainer makes it easy to get an even coating).
  8. Serve with romesco sauce and lemon wedges.
The second time I made this, I forgot to blanch the garlic, and to my taste, the romesco wasn't overpoweringly garlicky; that said, if you're sensitive to the taste of raw garlic, you may want to take that step.

To save time, buy shrimp that's already peeled and deveined. Some fish counters sell shrimp already prepared this way, and most (if not all) fishmongers will do this if you call and ask ahead of time, or don't mind waiting a bit.

I used equal parts hot and smoked paprika, rather than all smoked for a little bit of heat.

While best hot, the shrimp are also excellent at room temperature.
Recipe by A Modest Feast at