Shrimp Romesco
with zucchini noodles / tomatoes

Name: Shrimp Romesco
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 cloves Garlic, peeled; 1/2 lb Tomatoes, roma, quartered; 1/4 cup Almonds, blanched; 2 tsp Oil, cooking; 2 Red pepper (from a jar of roasted red peppers); 2 Tbsp Oil, olive; 1/8 tsp Red pepper flakes (opt); 2 tsp Vinegar, red wine; 1 1/2 lbs Shrimp, peeled and deveined, defrosted; 1 cup Tomatoes, cherry or grape, halved; 1 Lemons, wedges; 1 lb Zucchini, spiralized, sliced into strips with a peeler, or sliced; 1 Tbsp + 1 Tbsp Oil, cooking; ~1 1/2 cups Romesco sauce (ingredients listed separately)

Active: 40 Total: 50

Original GF Paleo Vegetarian

Romesco is a Spanish red sauce with roasted tomatoes, garlic and red peppers. Nuts make it a rich, protein-packed staple that can be stored in the fridge for up to a week. There are so many ways to use it, but tossing it with shrimp is a classic choice. Serve this saucy dish over zucchini noodles for a quick, healthy meal.

Ingredients

Metric

Servings:

Romesco Sauce:

Garlic - 3 cloves , peeled
Tomatoes, roma - 1/2 lb , quartered
Almonds, blanched - 1/4 cup
Oil, cooking - 2 tsp
Red pepper (from a jar of roasted red peppers) - 2
Oil, olive - 2 Tbsp
Red pepper flakes (opt) - 1/8 tsp
Vinegar, red wine - 2 tsp

Shrimp Romesco:

Shrimp, peeled and deveined - 1 1/2 lbs , defrosted
Tomatoes, cherry or grape - 1 cup , halved
Lemons - 1 , wedges
Zucchini - 1 lb , spiralized, sliced into strips with a peeler, or sliced
Oil, cooking - 1 Tbsp + 1 Tbsp
Romesco sauce (ingredients listed separately) - ~1 1/2 cups

Prep

Make Romesco sauce - Double if making Wednesday's meal. Heat oven to 375F / 191C. Line a sheet pan with foil. Peel garlic. Quarter tomatoes (just the portion for the sauce). Toss garlic, tomatoes and almonds with cooking oil (the portion for the sauce) and some salt and pepper. Place on sheet pan and roast, shaking the pan halfway through cooking, until garlic and almonds are golden brown, 20 to 25 minutes. Combine roasted garlic, tomatoes and almonds with roasted red pepper, olive oil, red pepper flakes and red wine vinegar. Blend until smooth and creamy. Add a splash of water or a bit more olive oil if the sauce is too thick. Taste and season with additional salt and pepper, if needed. (Can be done up to 5 days ahead)
Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
Tomatoes (for the pasta) / Lemons - Prep as directed and store in separate containers. (Can be done up to 3 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute)

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Make

Heat a saute pan over medium-high heat with first part of cooking oil. Add zucchini to heated oil and saute until tender, 1 to 2 minutes for zucchini noodles and 3 to 4 minutes for zucchini ribbons or slices. Transfer to a serving plate and return pan to heat.
Add second part of oil and then shrimp and tomatoes to heated oil. Saute until shrimp is beginning to turn pink on the outside (but not cooked through). Add Romesco sauce (remember to save half if doubled for Wednesday night's meal). Saute until sauce begins to bubble, ~2 minutes. Season with some salt and pepper.
Serve shrimp and sauce over zucchini noodles. Add lemon wedges on the side to squeeze over the finished dish. Enjoy!

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