Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman

Ingredients

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

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
    • 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish
    • 2 Tbs. fine breadcrumbs
    • 2 Tbs. sherry vinegar
    • 1/2 cup raw hazelnuts
    • +6 other ingredients


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