Smoky Spanish Shrimp in Roasted Tomato-Garlic Sauce
 
 
Once you roast tomatoes for homemade sauce, there is no turning back. Smoked paprika,garlic, and olive oil add to the flavor depth while providing a warm Spanish vibe. To round outthe meal, I serve this main with steamed broccoli or seasonal side salads.
Author:
Recipe type: Main Dish
Cuisine: Spanish
Serves: 4 Servings
Ingredients
  • 1 pound medium or large shrimp, shelled and deveined
  • 1½ teaspoons smoked paprika
  • ½ teaspoon + ½ teaspoon salt, divided, plus additional to taste
  • ½ teaspoon black pepper, plus additional to taste
  • 1¼ pounds ripe Roma or cherry tomatoes, halved
  • ½ large onion, quartered
  • 3 garlic cloves, unpeeled
  • 1 tablespoon + 1 tablespoon olive oil, divided
  • 1 (18-ounce) package cooked polenta, sliced into ½-inch-thick rounds
  • Chopped fresh parsley, for serving (optional)
Instructions
  1. Preheat your oven to 375.F and line a large baking sheet with a silicone baking mat or parchment paper.
  2. Put the shrimp in a medium bowl. Add the paprika, ½ teaspoon salt, and black pepper and stir to coat. Cover and refrigerate while you prepare the tomatoes.
  3. Put the tomatoes, onion wedges, and garlic cloves on your baking sheet. Drizzle with 1 tablespoon oil and sprinkle with the remaining ½ teaspoon salt. Toss to coat and spread out into a single layer.
  4. Bake for 30 to 60 minutes. Cherry tomatoes and the garlic will be done in 30 to 40 minutes,and can be removed at that time. Roma tomatoes and the onion wedges may take longer; keep an eye on them once you hit the 30-minute mark. The tomatoes will begin to caramelize, which is perfect, but you don’t want to hit the burned stage. Let cool for 5 to 10 minutes.
  5. Squeeze the garlic cloves from their skins into your blender. Add the rest of the cooled vegetables. Pulse several times, so the tomato mixture is thick but still a bit chunky, or blend if you prefer a smooth sauce.
  6. Heat the remaining 1 tablespoon oil in a large skillet over medium-low heat. Add the seasoned shrimp and quickly sear on both sides. Add the sauce and simmer for 3 to 5 minutes,or until the shrimp are pink and cooked through. Taste the sauce and season with black peppe ror additional salt to taste, if desired.
  7. Heat the polenta slices as directed on the package.
  8. Divide the polenta slices between 4 plates. Top with the shrimp and tomato sauce and garnish with the chopped parsley, if desired.
  9. Store leftovers in an airtight container in the refrigerator for up to 1 day.
  10. Make-Ahead Tip: For a quick 15-minute meal, the roasted tomato sauce can be prepared up to 2 days in advance. But prepare the shrimp and polenta just before serving.
  11. Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books,2018). Photo by Alisa Fleming
Recipe by Celtic Celiac at https://www.celticceliac.com/smoky-spanish-shrimp-roasted-tomato-garlic-sauce-eat-dairy-free-alisa-fleming/