This Romesco recipe comes together with a quick spin in the blender and pairs perfectly with Fish Fixe Shrimp, Scallops or any of our firm fleshed fish options including Mahi, Halibut or Grouper. The base of the sauce is made from roasted almonds and red peppers, yet the fresh garlic and paprika really take the nutty flavor of the almonds to the next level. The beauty of this recipe is that the sauce can be thickened or thinned to work for many applications. In this recipe it is a sauce to coat fresh pasta, yet as a leftover it becomes the perfect bruschetta like topping for Fish Fixe Shrimp Toasts.
Prep your Shrimp: Thaw (2) portions of Fish Fixe Shrimp, dry thoroughly and season with Fish Fixe seasoning (salt, pepper and garlic powder will suffice) and a nice sprinkle of paprika.
Boil your pasta: Crank up the heat on a pot of salted water and boil your pasta according to package instructions. Before you drain your pasta, collect your “reserved pasta water” by dipping a coffee mug into the water to remove pasta water for potential use in thinning your Romesco sauce. **Note – fresh pasta found in the refrigerated section of your local grocery store is totally worth it!**
Make your Romesco dance: In a large blender, combine roasted red peppers, roasted almonds, tomato paste, garlic, olive oil, paprika (smoked paprika will work and provide greater depth of flavor), salt and basil leaves. Blend until smooth and paste like. Taste and adjust seasonings. **To make a creamier texture add 1 – 1 1/4 cups of greek yogurt and blend.*
There are many different ways to prepare the World’s favorite seafood protein but searing is one of our favorites here in the Fish Fixe Kitchen. Searing is quick, adds texture and allows all the flavor from your Shrimp to rest in the pan and set the tone for a finishing sauce. The key to properly searing Shrimp is cooking in a heavy bottomed pan that is able to withstand high heat and using a high temp oil that will properly brown the Shrimp without burning the oil. You want to use a high temp oil like ghee or avocado oil. To sear Shrimp, bring a pan to medium high heat and add ghee or avocado oil to the pan – just enough to lightly coat the bottom of the pan. Place the seasoned Shrimp in the pan and cook for 3 to 4 minutes on the first side then flip the Shrimp and cook for another 3 to 4 minutes until the Shrimp are no longer translucent but opaque.
For this recipe, we recommend searing the Shrimp over boiling the Shrimp so the flavor of the ocean incorporates itself into the sauce and enhances the flavor of the dish. The sear will also add a nice texture to the Shrimp and compliment the nutty flavor of the Romesco sauce.
You can tell when the Shrimp is cooked when the flesh of the Shrimp is no longer translucent but has turned white and become firm to touch. If you are unsure if the Shrimp is fully cooked, simply remove one of the larger Shrimp from the pan and cut it in half. If there is no translucency to the Shrimp then you are good to go!