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Summer-Fling Shrimp: A shrimp dish celebrating new milestones with vibrant romesco sauce.
It was exactly a week after my big promotion when I found myself staring out at a balcony in my sky-high apartment, thinking about how my career had taken flight. It felt surreal, almost like the first time I took on a leadership role and had to host a dinner at my place. Being the spontaneous being that I am, I decided to whisk up something unique for that night’s impromptu celebration—a dish that felt as light and vibrant as my mood: Summer-Fling Shrimp. Ditched the usual poultry and opted for succulent shrimp, a nod to the seafood days by the beach during family vacations. The shrimp, brushed with a touch of kosher salt and olive oil, roasted in the oven, turned into pure magic—pinky, tender, and proud of their new found crispness.
While they roasted, I concocted a romesco sauce which had been on my favorite-to-experiment list ever since I attended a cooking workshop that introduced me to the harmony of roasted red peppers and slivered almonds. A quick whirl in the blender brought the tangy red wine vinegar and a squeeze of fresh lemon juice up to the forefront, with garlic playing an ever-important supporting role. I learned early on to drain the peppers well so that the sauce wouldn't turn into a red river on the plate. With fresh parsley and sliced chives adorning the final creation, it was not just a meal; it was a celebration on a plate.
Finally, as my friends relished every bite and laughed on the balcony under the city lights, I realized cooking was not merely about the ingredients but the memories woven around them. So here's to airy evenings where every bite brims with tales of both triumphs and transformations.
Ingredients
- 1 1/2 pounds large raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 (12-ounce) jar roasted red peppers drained
- 2 cup almonds slivered and toasted
- 2 cloves garlic
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- fresh flat-leaf parsley optional, to taste, chopped, for garnish
- chives optional, to taste, sliced, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Line a jelly roll pan or similar rimmed baking sheet with parchment paper.
- In a large bowl, add the shrimp, the olive oil, the salt, and the pepper and toss to coat.
- Place the shrimp in a single layer on the prepared pan.
- Roast the shrimp until they are pink and reach an internal temperature of 145 degrees F, about 10 minutes.
- In a blender, add the roasted peppers, the almonds, the garlic, the extra-virgin olive oil, the red wine vinegar, and the lemon juice and process until smooth.
- Plate the romesco sauce, then place the shrimp on top of the sauce.
- Garnish with the parsley and the chives and serve.
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