Baked Shrimp Recipe

Blend romesco

In a food processor, combine roasted red peppers, toasted almonds, torn bread, sherry vinegar, smoked paprika, garlic clove, 3 tablespoons olive oil, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Pulse until mostly smooth but still with a bit of texture — about 30–45 seconds, scraping down the sides once. Taste and adjust salt, vinegar or oil to reach a thick, spoonable sauce (add up to 1 tablespoon extra oil or 1–2 teaspoons water if too thick). Reserve at room temperature.

Transfer half of the Marcona almonds to the sauce and pulse once to incorporate small bits; reserve the remaining 2 tablespoons chopped Marcona almonds for garnish.

Preheat oven to 425°F (220°C). Toss the halved/quartered potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet (line with foil or parchment for easier cleanup). Roast for 25–30 minutes, turning once halfway through, until golden-brown and crisp on the edges and tender inside. Remove from oven and keep warm.

While potatoes roast, place grapes on a small baking sheet, toss with 1 teaspoon olive oil and 1 teaspoon honey until lightly coated. Roast in the same 425°F oven for about 12–15 minutes until grapes begin to blister and burst. Remove and let cool slightly.

Toss torn kale with 1 teaspoon lemon juice, 1/4 teaspoon salt and a drizzle (about 1 teaspoon) of olive oil. Massage the kale with your hands for 30 seconds until slightly softened. When roasted grapes are warm, toss them gently with the kale to combine.

Reduce oven temperature to 400°F (200°C). Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, minced garlic, 1 teaspoon dried oregano, 1 teaspoon cracked black pepper, 1/2 teaspoon coarse salt and lemon zest until evenly coated.

Arrange shrimp in a single layer in a shallow ovenproof baking dish (about 9" x 9" or similar). Spoon dollops (about 1/3–1/2 cup) of the prepared romesco sauce around and under the shrimp so they bake partially in the sauce; leave some sauce aside for serving if you like more on the side.

Bake shrimp at 400°F (200°C) for 8–10 minutes, until shrimp are opaque and just cooked through (internal temp ~125–135°F). If you prefer slightly charred tops, broil for 1 minute at the end — watch carefully to avoid overcooking.

To assemble, spread a thin layer of romesco on a platter or individual plates. Heap roasted potatoes to one side, place kale and roasted grapes next to them, and set baked shrimp on top of or beside the romesco. Scatter the reserved chopped Marcona almonds over the shrimp and grapes. Finish with an extra drizzle of olive oil, a light drizzle of honey if you like more sweetness, and a final crack of black pepper.

Warm grilled pita bread and serve alongside for scooping. Serve immediately.