Offer this Spanish-inspired dish as an appetizer or add shrimp and serve as a main course. For a spicy version, use smoked hot paprika instead of smoked sweet paprika. If making this for a party, please note that the sauce can be made 1 week ahead and refrigerated. Garnish with parsley leaves before serving, if desired.
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons smoked sweet paprika or smoked hot paprika, divided
1 pound medium-sized red potatoes (unpeeled), each cut into 8 wedges
Optional: 18 medium-sized peeled, deveined raw shrimp tossed with ½ teaspoon smoked sweet paprika or smoked hot paprika
1 12-ounce jar roasted red bell peppers, drain all but 2 tablespoons liquid from jar
1/2 cup toasted whole almonds
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry wine vinegar or red wine vinegar
1 large garlic clove, peeled
Prep Time: 25min | Cook Time: 20min
Preheat oven to 450°F. Mix oil and ½ teaspoon paprika in large bowl.
Add potatoes (if using optional shrimp, add shrimp tossed with paprika) and toss to coat.
Sprinkle with salt and pepper.
Separate potatoes and shrimp (if using) on heavy large rimmed baking sheet.
Roast until potatoes are heated through, about 20 minutes (if using shrimp, remove when just cooked through, after first 8 minutes).
Meanwhile, combine red bell peppers including 2 tablespoons reserved liquid from jar, almonds, oil, vinegar and remaining ¾ teaspoon paprika in food processor.
Blend until almost smooth. Pour Romesco sauce into bowl. Season to taste with salt and pepper.
Transfer potatoes (and shrimp, if using), to platter. Serve sauce alongside.
For a spicy version, use smoked hot paprika instead of smoked sweet paprika.
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