Potato Crusted Shrimp

Prep Time:


4 portions


Potato Crusted Shrimp

2 Russet potatoes
1 Tbs Chili powder
1 Tsp Salt
1 Tsp Pepper
12 16/20 Shrimp

Romesco Sauce – 500 ml

2 slices White bread
1 Tbs Olive oil
¾ Cup Blanched, sliced almonds
4 Cloves Garlic, minced
2 Cups Roma tomatoes, peeled
2 Tsp Paprika
¼ Tsp Cayenne
3 Tbs Red wine vinegar
½ Cup Olive oil
Salt and pepper to taste


Potato Crusted Shrimp

  1. Wash and peel the potatoes. Run them through a spiralizer to create shoestrings. Blanch and shock the potato, pat dry, toss with seasoning.
  2. Wrap each shrimp with potato string.
  3. Deep fry at 350˚ for 2 minutes or until golden brown.

Romesco Sauce

  1. Sauté the bread in the first quantity of oil until golden. Roast the almonds until they’re golden brown.
  2. Combine the bread, almonds and garlic in a food processor and process until the consistency is very fine. Add the tomatoes, paprika and cayenne.  Process to a paste.
  3. With the machine running add the vinegar and add the second quantity of olive oil, salt and pepper.