Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman


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