Sautéed Shrimp and Hazelnut Romesco

Sautéed Shrimp and Hazelnut Romesco
Photo by Ellen Silverman

Ingredients

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

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
    • Coarse salt and freshly ground black pepper
    • 2 large red bell peppers
    • 2 cloves garlic, coarsely chopped
    • 8 dried Nyora or Ancho chiles
    • +6 other ingredients


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