2 medium red bell peppers, roasted skins discarded
1 large tomato, roasted skins discarded
5 garlic cloves, peeled and smashed
1/4 cup almonds
1/4 cup hazelnuts
1/4 cup olive oil
2 tablespoons sherry vinegar
2 teaspoons smoked sweet paprika
1 1/2 teaspoon salt
For the Sheet-Pan Shrimp Romesco Dinner:
1/2 head of romanesco cauliflower or regular ol’ cauliflower, cut up into florets
1 sweet potato, diced
Salt
Olive oil
1/2 pound cleaned, tail-on shrimp
1/4 cup romesco sauce
1 green onion, diced, for garnish
Directions
Over an open flame (like a grill) or the grates of your gas stove, place the red peppers atop, rotating them every minute or so until charred on all sides. Repeat this with the tomato. Immediately transfer them to a Ziplock-bag and close; this will allow them to steam for 1 to 2 minutes. Transfer them to a cutting board and scrape the skins off using a knife. Discard the burnt skins. Chop up the red bell peppers and tomato, discarding the seeds and stem, and tomato and transfer to a blender or food processor, along with the garlic, almonds, hazelnuts, olive oil, sherry vinegar, paprika and salt. Pulse until mostly smooth. Set aside 1/4 of a cup and place the rest in the fridge. Will stay good for up to 2 weeks.
Preheat oven to 400 degrees F. On a parchment-lined baking sheet (I used a quarter-sheet), add the cauliflower and sweet potato. Toss with a few teaspoons of olive oil and a few pinches of salt. Transfer to the oven to bake for 15 minutes, until both are cooked through. Create a space in the center of the baking sheet using a pair of tongs. Place the shrimp in the center, not overlapping and sprinkles with a few pinches of salt and a drizzle of olive oil. Return to the oven to bake for 5 to 6 minutes more, until the shrimp have turned pink and are cooked through. Remove from the oven and add the romesco sauce on top. Toss everything together, divide amongst places, garnish with green onion and serve.
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