Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman


  • 1 medium tomato, peeled and seeded
  • ¼ cup fresh flat-leaf parsley, finely chopped, for garnish
  • Coarse salt and freshly ground black pepper
  • 2 large red bell peppers
  • 2 cloves garlic, coarsely chopped
  • ½ cup raw hazelnuts
  • 16 extra-large shrimp, shelled, deveined, and rinsed
  • + 4 more ingredients
    • 2 Tbs. sherry vinegar
    • 2 Tbs. fine breadcrumbs
    • 8 dried Nyora or Ancho chiles
    • ¾ cup extra-virgin olive oil plus 2 Tbs.

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside. Roast t...

View full recipe at Fine Cooking


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