Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman

Ingredients

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

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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