7. Spread the paste in a thick layer in a small, shallow baking dish and bake until the surface has turned dark orange with occasional flecks of brown, about 8 minutes. (Makes about 1 cup. Can be made up to a week in advance.)
1 cup chicken stock, shellfish fumet (concentrated stock), water, or a combination
3 tablespoons dry white wine
1/2 cup yellow onions
1/4 cup extra-virgin olive oil
1 1/4 pounds large shrimp in their shells or just over 1 pound peeled shrimp
3/4 pound spinach, stemmed, carefully washed and dried
1. Bring the stock, fumet or water and the white wine to a simmer in a small saucepan. Turn off the heat and stir in the romesco base. Taste for salt. Cover and set aside for about 30 minutes. As this brew cools, the crumbs will begin to swell and soften, which will give the sauce a nice texture.
2. Place the diced onions in a 3-quart sauté pan with about 2 tablespoons of the olive oil and a few pinches of salt. Cook over medium heat until translucent and tender, about 5 minutes. Add the romesco and warm through, about 1 minute. Add the shrimp and turn the heat to medium-low. Cook gently, turning each one over once in the thickening sauce, until the shrimp are just firm and opaque, about 4 minutes, depending on the size of the shrimp.
3. Meanwhile, warm another 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add the spinach and sprinkle with salt. Gently turn and fold leaves until they are uniformly wilted and bright green. Taste for salt and add another trickle of oil if the spinach seems lean.
4. Divide the spinach among warm plates. Arrange the shrimp on top. Taste the sauce, and correct the salt. The romesco should be fluid but thick; reduce briefly or add a splash of water if it seems either watery or pasty. Spoon the sauce over all.
Each serving: 681 calories; 20 grams protein; 11 grams carbohydrates; 3 grams fiber; 63 grams fat; 8 grams saturated fat; 140 mg. cholesterol; 252 mg. sodium.
Grilled baby new potato salad
Total time: 25 minutes
Note: Adapted from the just-published cookbook "The Swedish Table," by Helene Henderson (University of Minnesota Press, $30).