Recipe for "Baked shrimp with sauce romesko":
- 24 raw tiger prawns
- 4 tablespoons of "Extra virgin" olive oil
- salt, freshly ground black pepper
For the sauce
- 2 large red bell pepper
- 2 slices of bread with a crust
- 1 small tomato
- 2 cloves garlic
- a handful of raw almonds
- 2 tablespoons red wine vinegar
- 5 tablespoons olive oil
- 1/2 tsp smoked paprika
- 1 teaspoon coarse sea salt
Number of servings
The complexity of cooking
Step by step recipe for cooking
Shrimp clean from the shell, but leave the tailuntouched. Separate the shrimp on the center of the back and remove the dark intestinal vein. Season finished shrimp with salt and pepper, drizzle with olive oil, cover with foil and place in the refrigerator while preparing the sauce.
For the sauce, bake and clean sweet peppers (see. P. 208). Ready peppers coarsely chop. Fluid released during roasting, save.
Cut the tomato in half crosswise. Arrange tomato halves on a baking sheet cut up, peeled whole garlic cloves, chunks of bread and almonds. Put in a preheated 230 ° C oven to bread, almonds and flushed, for 10-15 minutes. Remove the pan, reduce the oven temperature to 200 ° C.
Transfer the contents of the pan into a blender andgrind in a pulsing mode. Add baked peppers with the liquid, vinegar, oil, salt and paprika. Grind all together. The sauce should not turn into a homogeneous mash, it must be felt pieces.
Put the shrimp in the pan evenly. Put in the oven and bake for 3 minutes. Then flip the shrimp and bake for another 3 minutes. Shrimp should be firm and bright pink. Serve immediately with sauce romesko.