Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman


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

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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