Oven-Roasted Prawns with Romesco Sauce

Show: Food 911Episode: Tapas Trouble in New York, NY

Recipe categories: Shrimp, Shellfish, Meat, Nuts, Tomato,
more
- Dish : Sauce
- Cuisine : Spanish , European
- Technique : Searing , Roasting
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(4)

Rated 4 stars out of 5

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Total Time:: 45 min
Prep: 15 min
Cook: 30 min

Yield:: 8 servings

Level:: Intermediate

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Ingredients

3 tomatoes, halved
10 garlic cloves
2 slices crusty bread
1/2 cup whole almonds, with skin
1/2 cup hazelnuts or pine nuts
1 pimento or roasted red pepper
1/2 cup red wine vinegar
3/4 cup olive oil
1 teaspoon paprika
2 teaspoons kosher salt
3 tablespoons olive oil
2 pounds prawns, shelled, tails removed, heads on

Directions

Preheat oven to 450 degrees F.

Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.

Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).

Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping.

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Newest Ratings and Reviews

Read all 4 reviews

By tvsoapchef

Santa Clara, CA

on November 14, 2009
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I've never had any issues with Tyler's recipes until now. I followed the recipe exactly. I found this to be way too salty, and without full flavor. The sauce just tasted flat and salty. I ended up having to toss it out. I'm a huge fan of Tyler's and have several of his cookbooks, and usually everything turns out terrific - I think this one just didn't hit the mark.

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By llhcpa

Pasadena, 43

on July 04, 2009
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I made this sauce to go over a grilled halibut. It was fabulous. I cooked the tomatoes about 5 minutes longer to make sure that they were soft and used jarred red pappers because I had them.

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By tkr709

Portland, OR

on July 05, 2006
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Looking for a unique way to prepare and serve shrimp? This is it. Very tasty!

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