Poached Shrimp with Romesco Sauce

Poached Shrimp with Romesco Sauce

This recipe requires almost no effort and is a perfect quick Summer dish.


  • 1 pound Wild Caught Pink Shrimp, peeled and deveined  ·   
  • 1/4 cup Herbie's Bouquet Garni Spice  ·   
  • 16 ounces Roasted red peppers, drained and rinsed  ·   
  • 8 ounces Sundried tomatoes in oil  ·   
  • 3 cloves Garlic  ·   
  • 1/2 cup Hazelnuts, toasted  ·   
  • 1/2 cup Blanched Almonds, toasted  ·   
  • 3 tablespoons Honey  ·   
  • 2 tablespoons Sherry Vinegar  ·   
  • 1 tablespoon Herbie's Hot Paprika  ·   
  • 1 tablespoon Herbie's Smoked Sweet Paprika  ·   
  • 2 teaspoons Diamond Crystal Kosher Salt  ·   
  • 1/2 cup Extra Virgin Olive Oil  ·   
  • Herbie's Aleppo Pepper, to garnish  ·   


Bring a pot of salted water to a boil Add Herbies Bouquet garni.

Add shrimp and bring to a simmer, and gently poach 5 minutes until shrimp have just turned opaque. Place in a bowl of ice water to stop the cooking. Refrigerate until ready to serve.

Place the rest of the ingredients except the Aleppo Pepper in a food processor or blender and puree 2-3 minutes until all ingredients are fully incorporated and check for seasoning.

Serve the sauce with the shrimp and a sprinkle of Aleppo Pepper.

Food TypeSeafood
Cooking MethodPoach
Herb/SpiceHerbie's Bouquet Garni, Herbie's Aleppo Chili Pepper, Herbie's Hot Paprika, Herbie's Smoked Sweet Paprika