Sautéed shrimp and hazelnut romesco [Vitaly Paley] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 161) by Darryl Estrine and Kelly Kochendorfer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CGNE on October 04, 2011

    This is super simple and absolutely delicious! I've made romesco sauce before with almonds -- this is by far a more delicious recipe and against the simple sauteed shrimp, it's a winner! Everyone would love this dish. Linda

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