Recipes

Pan Seared Shrimp with Romesco Sauce

Cuisine: Spanish

Type: Main Course

Serves: 4

Source:	Cook's Country, Cook it in Cast Iron, page 74
Attributes:	Quick and Easy, Healthy
Comments:	The romesco sauce could be used with many other proteins. Original recipe calls for skillet to be place in oven set to 500° and remove when hot. We don't do that. We heat the skillet over the flame.
Serving Suggestions:

Ingredients:

1/2 slice of hearty white sandwich bread cut into 1/2-inch pieces
1/4 cup slivered almonds
2 tbs. EVOO
2 garlic cloves, sliced thin
1 cup jarred roasted red peppers, rinsed and patted dry
1-1/2 tbs. sherry vinegar
1 tsp. honey
Salt and fgbp
1/2 tsp. smoked paprika
1/2 tsp. sugar
Pinch cayenne pepper
1-1/2 pounds jumbo (16/20) shrimp, peeled and deveined
2 tbs. vegetable oil

Instructions:

1. Cook bread, almonds, 1 tbs EVOO, and garlic in 12-inch cast-iron skillet over medium heat, stirring constantly, until bread and almonds are golden brown and fragrant, about 5 minutes. Transfer to a food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, 1/2-teaspoon salt, and remaining 1 tablespoon olive oil and pulse until finely ground, about 10 pulses, scraping down sides of bowl as needed. Transfer sauce to bowl and set aside for serving.

2. Wipe skillet clean with paper towels. Heat the skillet over medium high heat until pan is very hot.

3. Meantime, combine paprika, sugar, 1/4-teaspoon pepper, and cayenne in bowl. Pat shrimp dry with paper towels and sprinkle with paprika mixture.

4. When skillet is hot, add 1 tablespoon vegetable oil and heat until just smoking. Add half the shrimp to skillet in a single layer and cook, without moving, until well browned on first side, about 2 minutes. Flip shrimp and continue to cook until lightly browned on second side and shrimp are opaque throughout, about 30 to 60 seconds.

5. Transfer shrimp to a serving platter and tent loosely with foil. Wipe skillet clean with paper towels and repeat with 1 tablespoon vegetable oil and remaining shrimp.

6. Serve on top of sauce.

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