Red Royal Shrimp Recipe

Pat shrimp dry with paper towels. Season shrimp in a bowl with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika; toss to coat. Finely chop onion and mince garlic. If using fresh tomatoes, core and quarter them; drain jarred roasted peppers and roughly chop.

Sweat aromatics

In a medium skillet or sauté pan over medium heat, warm 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter until shimmering. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze

Increase heat to medium-high, add 1/4 cup dry white wine (or chicken broth) and scrape up any browned bits from the pan. Cook until the wine reduces by about half, roughly 1–2 minutes.

Simmer sauce

Add the chopped roasted red peppers and the quartered tomatoes to the pan along with 1/2 tsp sweet paprika, 1/4 tsp red pepper flakes, 1/2 tsp ground black pepper, 3/4 tsp salt and 1/2 tsp honey. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes break down and the mixture thickens slightly, about 8–10 minutes.

Blend and finish

Transfer the pepper-tomato mixture to a blender or use an immersion blender and puree until smooth. Return the puree to the pan over low heat and whisk in the remaining 2 tbsp unsalted butter in pieces until the sauce is glossy and slightly thickened. Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Heat a large heavy skillet over medium-high heat. Add 1 tbsp olive oil (from Shrimp section) and when hot but not smoking, add the seasoned shrimp in a single layer. Cook undisturbed 1.5–2 minutes until the edges turn pink and the bottom develops light sear; flip and cook another 1–2 minutes until opaque and just cooked through. Do not overcook. Remove shrimp to a plate and tent loosely with foil.

If the pan is dry, add a small splash of olive oil and pour 2–3 tablespoons of the prepared Red Royal sauce into the skillet to warm and pick up any browned bits; return the shrimp to the pan and toss gently to coat for 30 seconds to 1 minute.

Divide warm bread, rice, or pasta among four plates or a shallow serving bowl. Spoon a generous amount of Red Royal sauce onto the base. Arrange shrimp over the sauce. Spoon extra sauce over the shrimp, drizzle with the remaining 1 tbsp olive oil if desired, and scatter the sliced basil and remaining chopped parsley on top.

Serve immediately while hot. Leftover sauce keeps in an airtight container in the refrigerator for up to 3 days; shrimp best eaten the day of cooking.