Sautéed Shrimp and Hazelnut Romesco

Name: Sautéed Shrimp and Hazelnut Romesco
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 Tbsps fine breadcrumbs; 8 Nyora chiles; 4 servings Coarse salt and freshly ground black pepper; 59 milliliters fresh flat-leaf parsley, finely chopped, for garnish; 2 cloves garlic, coarsely chopped; 118 milliliters raw hazelnuts; 177 milliliters extra-virgin olive oil plus 2 tablespoons; 2 larges red bell peppers; 2 Tbsps sherry vinegar; 16 extra larges shrimp, shelled, deveined, and rinsed; 1 medium tomato, peeled and seeded

The recipe Sautéed Shrimp and Hazelnut Romesco is ready in roughly 45 minutes and is definitely a spectacular dairy free and pescatarian option for lovers of European food. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 51g of fat, and a total of 561 calories. It works well as a sauce. If you have sherry vinegar, garlic, coarse salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Peppers

Seeds

Shake

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.

Ingredients you will need

Peppers

Water

Equipment you will use

Bowl

Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they're blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.)

Ingredients you will need

Red Pepper

Peppers

Equipment you will use

Baking Sheet

Oven

Tongs

Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.

Ingredients you will need

Peppers

Seeds

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat 2 tablespoons of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes.

Ingredients you will need

Hazelnuts

Olive Oil

Equipment you will use

Frying Pan

Drain the hazelnuts and let cool slightly.

Ingredients you will need

Hazelnuts

Remove as much paper coating on the nuts as possible. Discard the oil.

Ingredients you will need

Nuts

Cooking Oil

Combine the Nyoras, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed.

Ingredients you will need

Roasted Red Peppers

Salt And Pepper

Sherry Vinegar

Breadcrumbs

Hazelnuts

Olive Oil

Tomato

Garlic

Equipment you will use

Food Processor

Bowl

Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.

Ingredients you will need

Romesco

Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.

Ingredients you will need

Salt And Pepper

Shrimp

Warm the cold romesco sauce.

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Sauce

Transfer the shrimp to a serving platter and serve the romesco sauce on the side.

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Sauce

Shrimp

Garnish with the chopped parsley and serve immediately

Ingredients you will need

Parsley

Reprinted with permission from Harvest to

Equipment

Ingredients

Servings:

2Tbsps

fine breadcrumbs 8

Nyora chiles 4servings

Coarse salt and freshly ground black pepper 59milliliters

fresh flat-leaf parsley, finely chopped, for garnish 2cloves

garlic, coarsely chopped 118milliliters

raw hazelnuts 177milliliters

extra-virgin olive oil plus 2 tablespoons 2larges

red bell peppers 2Tbsps

sherry vinegar 16extra larges

shrimp, shelled, deveined, and rinsed 1medium

tomato, peeled and seeded

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.