Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman


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

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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