Sautéed Shrimp and Hazelnut Romesco Recipe

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Sautéed Shrimp and Hazelnut Romesco
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Ingredients
11
Count
Nutrition
722
Calories
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Ingredients:

Directions:

  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. 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. 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. 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. 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. 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. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 722.31 Kcal (3024 kJ)
Calories from fat 595.6 Kcal
% Daily Value*
Total Fat 66.18g 102%
Cholesterol 39.44mg 13%
Sodium 798.3mg 33%
Potassium 318.74mg 7%
Total Carbs 27.73g 9%
Sugars 3.92g 16%
Dietary Fiber 3.38g 14%
Protein 8.25g 17%
Vitamin C 69.8mg 116%
Vitamin A 1.5mg 49%
Iron 26.9mg 149%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 287.16 Kcal (1202 kJ)
Calories from fat 236.78 Kcal
% Daily Value*
Total Fat 26.31g 102%
Cholesterol 15.68mg 13%
Sodium 317.37mg 33%
Potassium 126.72mg 7%
Total Carbs 11.02g 9%
Sugars 1.56g 16%
Dietary Fiber 1.34g 14%
Protein 3.28g 17%
Vitamin C 27.8mg 116%
Vitamin A 0.6mg 49%
Iron 10.7mg 149%
Calcium 20.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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