Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman

Ingredients

  • 2 tablespoons sherry vinegar
  • 16 extra-large shrimp
  • ½ tablespoons raw hazelnuts
  • 2 tablespoons fine breadcrumbs
  • 2 cloves garlic
  • Coarse salt and freshly ground black pepper
  • ¼ cup fresh flat-leaf parsley
  • + 4 more ingredients
    • 8 Nyora chiles
    • 2 large red bell peppers
    • 14 cup extra-virgin olive oil
    • 1 medium tomato

1. Snap the stems from the Nyora peppers. Shake out and discard the seeds. Put the Nyoras 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...

View full recipe at Epicurious

Comments

Variations on Sautéed Shrimp and Hazelnut Romesco

  • Sautéed Shrimp and Hazelnut Romesco
    • 16 extra-large shrimp, shelled, deveined, and rinsed
    • 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish
    • +8 other ingredients


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