Roasted Gulf Shrimp with Romesco Sauce

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

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.

Hands-on time: 20 minutes
Total time: 30 minutes
Yields: MAKES 4 to 6 servings


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

How to Make It

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.


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