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Cooking 101
Just romesco and corn combined makes our mouths water. Add shrimp and peppers and be prepared to feast with this super easy, vibrant and simple summer dish.
Chef Tip: To prevent overcooking you shrimp, cook until just opaque, then remove from the pan and return once the veggies are cooked.
Glug of olive oil
2 tbsp butter
20 large (21-25 per pound) shrimp, peeled and deveined
Sea salt and black pepper
2 cups fresh or frozen corn (if frozen, no need to defrost)
2 red orange or yellow bell peppers, chopped
In a large, nonstick skillet over medium heat, add the oil and heat until shimmering. Add butter to the pan to melt.
Season shrimp with salt and pepper, then add shrimp to the pan.
Cook undisturbed until they turn pink, about 2 minutes, then flip and cook until pink on the other side, about 2 minutes more. Remove shrimp from the pan, set aside.
To the hot pan, add the corn and let cook for about 2 minutes. Add bell peppers. Stir to combine and cook until the corn is heated through and the bell pepper softens, about 5 minutes.
Add ½ pouch of Red Pepper Romesco, and return the shrimp to the pan, then stir to combine. Garnish with fresh mint. Serve immediately.
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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