Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman


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

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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