Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman

Ingredients

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

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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