Romesco Shrimp

Servings: 4
Calories: 190.5kcal (per serving)
Fat: 15.8g (per serving)
Carbs: 5.2g (per serving)
Protein: 8.1g (per serving)

About

Romesco sauce is the ultimate condiment. It can be used as a dipping sauce, salad dressing, and more. For a low carb snack, enjoy simply baked shrimp dipped in romesco sauce. This recipe calls for walnuts, but you can also use almonds! If you are nearing the end of your carb allotment for the day, you can decrease (or even eliminate) the tomato paste that’s used. The paste adds a nice sweetness to round out the flavors, but it also works without. To make this more of a meal, serve the shrimp over a salad or vegetables!

Ingredients

18 medium shrimp (shelled) shrimp
3 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
1 teaspoon salt
1 large (2.25 per pound, approx 3-3/4 in. long, 3 in. dia) red bell pepper
1 clove garlic
¼ cup walnuts
½ tablespoon tomato paste
3 tablespoon parsley
1 teaspoon red wine vinegar

Instructions

Toss peeled and deveined shrimp in a bowl with 1 Tbsp. Olive oil, 1 tsp. Paprika powder, ½ tsp. Garlic powder and 1/2 tsp. Salt. Lay shrimp on a baking sheet.
Bake at 375 degrees Fahrenheit for 2-3 minutes on each side.
Drizzle a red bell pepper with olive oil and rub the oil over the pepper.
Roast the pepper at 375 degrees Fahrenheit for 30 minutes. Flip the pepper over and roast for another 20-30 minutes, or until the skin is roasted and browned.
Allow the pepper to fully cool before popping off the top of the pepper. Carefully remove the seeds from the center and peel the skin away from the pepper. Place the roasted pepper in a bowl and set aside.
Add the bell pepper, clove of garlic, walnuts, parsley, tomato paste, red wine vinegar, 2 Tbsp. olive oil and ½ tsp. Salt to a blender or food processor. Blend until smooth and transfer to a serving bowl. Skewer the shrimp and dip into the romesco sauce.