258: Skillet-Cooked Shrimp with Romesco Sauce
I don’t cook shrimp very often, but I decided to make Skillet-Cooked Shrimp with Romesco Sauce. It seemed like a good use of my tomatoes and a red bell pepper that I had.
No single step of this recipe was particularly time-intensive, but it still took me about 30-40 minutes to cook it. First you broil a red bell pepper so that you can peel it. Meanwhile, you combine olive oil, lemon juice, red pepper flakes, parsley, and shrimp, and let it marinate for 15 minutes. You cook almonds and a little bread in olive oil, add garlic, red bell pepper, and tomato, and cook for a few minutes until the tomatoes break down. You blend that with some red wine vinegar and salt, and set aside. Then you finally cook the shrimp for a few minutes until pink. I used medium-large shrimp (some that were on sale), rather than jumbo shrimp.
This was pretty good. I don’t think I’d had romesco sauce before. It was sweeter than I had expected, from the red bell pepper and my tomatoes. I could taste the nutty flavor of the almonds and toasted bread in the sauce. The shrimp were fine. This recipe didn’t wow me, but it was solid enough otherwise. It was easy to follow, and 30-40 minutes doesn’t seem like too long to make a sauce and shrimp to go with it. I won’t make it again, but if you like romesco sauce, give this a try.