SAUTéED SHRIMP AND HAZELNUT ROMESCO
Provided by Darryl Estrine
Categories Tomato Sauté Dinner Shrimp Organic Healthy Hazelnut Chile Pepper Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 2. 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.) 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.
- 3. 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. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.
- 4. Make the romesco sauce: 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. 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.
- 5. Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. 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.
- 6. Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately
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aBadBassist 13
[email protected]This dish was amazing! The shrimp were cooked perfectly and the romesco sauce was to die for. I will definitely be making this again and again.
Meena Basnet
[email protected]This dish was okay. The shrimp was a bit overcooked, but the romesco sauce was good. I would probably try a different recipe next time.
Gomotsang Ndala
[email protected]This dish was a waste of time and money. The shrimp was tough and the romesco sauce was flavorless. I would not recommend this recipe.
Nanu Baduwal
[email protected]The shrimp was overcooked and the romesco sauce was bland. I would not recommend this recipe.
Md Bahauddin
[email protected]This dish was a bit too spicy for my taste, but it was still good. The shrimp was cooked perfectly and the romesco sauce was flavorful.
edirin Edun
[email protected]I followed the recipe exactly and the dish turned out great. The shrimp were cooked perfectly and the romesco sauce was flavorful. I would definitely recommend this recipe.
rehman ali
[email protected]This dish was easy to make and turned out great. The shrimp were cooked perfectly and the romesco sauce was delicious. I would definitely recommend this recipe.
Angie Diaa
[email protected]I made this for a dinner party and it was a hit! The shrimp were cooked perfectly and the romesco sauce was so flavorful. I will definitely be making this again.
Mathews Jere
[email protected]The flavors in this dish were amazing. The shrimp was tender and flavorful, and the romesco sauce was creamy and rich. I would highly recommend this recipe to anyone who loves seafood.
Alwayzbooster
[email protected]This was my first time trying romesco sauce, and it was delicious! The shrimp were cooked perfectly, and the hazelnuts added a nice crunch. I will definitely be making this again.