Pan-Fried Spicy Shrimp with Romesco Sauce (20-min tapas)
Pan-fried Spicy Shrimp with Romesco Sauce is a quick and easy recipe that is ideal for serving as a tasty tapas or as finger food. Spicy pan-fried shrimp covered in plenty of cayenne and spice pair perfectly with a rich and smoky romesco sauce that’s made with smoked red peppers, tomato, garlic, smoked paprika, and cayenne pepper.
Equipment
- 1 12 inch/30cm skillet
- Wooden spoon or spatula
- 1 sharp knife and chopping board
- 1 food processor or blender
Ingredients
Ingredients for the spicy shrimp
- 12 large raw shrimp around 1 pound/450grams
- 1 baguette
- 1 teaspoon of crushed Nora Peppers or sub for cayenne pepper if you prefer more spicy
- Handful of fresh parsley chopped
- ½ lemon for serving
Ingredients for the Romesco Sauce (Makes approx. 7 fl. Oz. / 200ml)
- 3.5 oz. 100g blanched almonds
- 3.5 oz. 100g roasted red peppers from a jar, drained
- 4-5 tablespoons of tomato paste or 2 grated tomatoes
- 2 garlic cloves
- 1/2 tbsp sherry vinegar plus extra to season (optional).
- 1/2 tsp of sweet smoked paprika
- 3 tablespoons of extra virgin olive oil e.g: La Española
- ½ a teaspoon of cayenne pepper or chili flakes optional if you want spicy
Instructions
Step 1 - Make romesco sauce
- In a dry pan, lightly toast the blanched almonds on medium-high heat for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.3.5 oz. 100g blanched almonds
- In a blender or food processor, add the roasted red peppers, tomato, garlic, vinegar, and smoked paprika, as well as the toasted almonds.3.5 oz. 100g roasted red peppers from a jar, drained, 4-5 tablespoons of tomato paste, 2 garlic cloves, 1/2 tbsp sherry vinegar, 1/2 tsp of sweet smoked paprika
- Buzz for 3 minutes or until smooth.½ a teaspoon of cayenne pepper or chili flakes
- With the food processor running, slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.3 tablespoons of extra virgin olive oil
- Season with some salt and cracked black pepper to taste. Add some spice with some crushed chili or cayenne pepper as you like. Transfer sauce into a bowl for use later.
Step 2 - Prepare and fry shrimp
- Remove the head and shells down to the tail. Keep the tail on as they are handy for dipping into the sauce later. Use a sharp knife to cut lengthways down the top spine of the shrimp. Remove the vein and rinse your cleaned shrimp in some fresh water. Pat dry on some paper towel before cooking.12 large raw shrimp
- Add a splash of oil to a skillet and heat until hot.
- Cook the shrimp on both sides for around 5 minutes or until they have turned opaque and pink/red in color. Remove from the heat and sprinkle some cayenne pepper or Nora pepper flakes over them. Set cooked shrimp aside.1 teaspoon of crushed Nora Peppers
Step 3 - Plate and serve
- Cut or break up some baguette and add to a plate or platter.1 baguette
- Add the shrimp and romesco sauce.
- Garnish with some fresh chopped parsley, season to taste with some salt and pepper, and serve with a squeeze of lemon.½ lemon, Handful of fresh parsley
