Sautéed Shrimp And Hazelnut Romesco
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Red Bell Pepper2 tbsps
Breadcrumbs (fine)2 cloves
Garlic (coarsely chopped)1 medium
Tomato (peeled and seeded)2 tbsps
Sherry VinegarDirections:
1
Snap the stems from the Nyora peppers
2
Shake out and discard the seeds
3
Put the Nyoras in a heatproof bowl and cover with 2 cups boiling water
4
Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes
5
Discard the soaking liquid
6
Set the peppers aside
7
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
8
(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
9
) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly
10
Peel the skins from the peppers, remove the seeds, and set the peppers aside
11
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
12
Drain the hazelnuts and let cool slightly
13
Remove as much paper coating on the nuts as possible
14
Discard the oil
15
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
16
Season generously with salt and pepper and pulse until completely puréed
17
Transfer to a small plastic container, cover, and refrigerate until needed
18
The romesco can be made a day ahead and kept covered in the refrigerator
19
Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat
20
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
21
Warm the cold romesco sauce
22
Transfer the shrimp to a serving platter and serve the romesco sauce on the side
23
Garnish with the chopped parsley and serve immediately 1
24
Snap the stems from the Nyora peppers
25
Shake out and discard the seeds
26
Put the Nyoras in a heatproof bowl and cover with 2 cups boiling water
27
Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes
28
Discard the soaking liquid
29
Set the peppers aside
30
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
31
(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
32
) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly
33
Peel the skins from the peppers, remove the seeds, and set the peppers aside
34
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
35
Drain the hazelnuts and let cool slightly
36
Remove as much paper coating on the nuts as possible
37
Discard the oil
38
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
39
Season generously with salt and pepper and pulse until completely puréed
40
Transfer to a small plastic container, cover, and refrigerate until needed
41
The romesco can be made a day ahead and kept covered in the refrigerator
42
Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat
43
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
44
Warm the cold romesco sauce
45
Transfer the shrimp to a serving platter and serve the romesco sauce on the side
46
Garnish with the chopped parsley and serve immediately