• Ingredients: 20
  • Serves: 4

Sautéed shrimp and hazelnut romesco with nyora chiles, large red bell peppers, , raw hazelnuts, fine breadcrumbs, cloves garlic, coarsely chopped, medium tomato, peeled and seeded, sherry vinegar, coarse salt and freshly ground black pepper, extra-large shrimp, shelled, deveined, and rinsed, fresh flat-leaf parsley, finely chopped, for garnish.

Ingredients

  • 8 Nyora chiles
  • 2 large red bell peppers
  • 3/4 cup extra-virgin olive oil plus 2 tbsps.
  • 1/2 cup raw hazelnuts
  • 2 tbsps. fine breadcrumbs
  • 2 cloves garlic, coarsely chopped
  • 1 medium tomato, peeled and seeded
  • 2 tbsps. 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

Garnish:

Topping:

  • 1 cup plus 2 tbsps. all purpose flour
  • 6 tbsps. yellow cornmeal
  • 1 1/4 tsps. baking powder
  • 1/2 tsp. salt
  • 4 tsps. chilled unsalted butter, diced
  • 1/2 cup buttermilk
  • 3/4 cup coarsely grated Gouda cheese about 3 oz.

Assembly:

  • Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They’re available at some supermarkets and at specialty foods stores and Latin markets.

Directions

  1. Step 1 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.

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  2. Step 2 Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes.

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  3. Step 3 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.

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  4. Step 4 (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.

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  5. Step 5 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.
  6. Step 6 Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.

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  7. Step 7 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.

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  8. Step 8 Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed.

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  9. Step 9 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.

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  10. Step 10 6. Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side.

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