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. Use spot prawns instead of extra-large shrimp when available at your local fish market.
Heat 2 Tbs. 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.
Make the romesco sauce: Combine the chiles, 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.
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.
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.
From someone that makes Romesco frequently, add 2-3 anchovies. It gives it the perfect balance between the flavors. Also a little fresh thyme. I learned this from a great bistro we frequented and is now closed :(
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