Name: Sautéed Shrimp and Hazelnut Romesco
Yield: Makes 4 servings
Ingredients: 8 Nyora chiles; 2 large red bell peppers; 3/4 cup extra-virgin olive oil plus 2 tablespoons; 1/2 cup raw hazelnuts; 2 tablespoons fine breadcrumbs; 2 cloves garlic, coarsely chopped; 1 medium tomato, peeled and seeded; 2 tablespoons sherry vinegar; Coarse salt and freshly ground black pepper; 16 extra-large shrimp, shelled, deveined, and rinsed; 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

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Sautéed Shrimp and Hazelnut RomescoEllen Silverman

Vitaly Paley, Paley's Place, Portland, Oregon
Barb Foulke, Freddy Guys Hazelnuts, Monmouth, Oregon (hazelnuts)

Nyora peppers are authentic to making true Catalan romesco sauce. If they're not available, substitute additional large red peppers such as dried ancho chiles. Barb and Vitaly love the idea of using hazelnuts instead of almonds, which are more common in this sauce. Use spot prawn instead of extra-large shrimp when available at your local fish market.

Recipe notes

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