Sautéed Prawns and Hazelnut Romesco

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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This elegant seafood dish features succulent sautéed prawns paired with a vibrant romesco sauce. This traditional Spanish accompaniment is reimagined here with toasted hazelnuts and smoky nyora chillies, creating a rich, velvety texture that perfectly complements the sweetness of the shellfish. It is a sophisticated dairy-free option that brings an authentic taste of the Mediterranean to your dinner table using fresh, high-quality ingredients.

Ideal as a light summer lunch or an impressive dinner party starter, these prawns are quick to cook once the sauce is prepared. The romesco can even be made a day in advance, allowing the deep flavours of roasted peppers and sherry vinegar to develop. Serve with a garnish of fresh flat-leaf parsley and perhaps some crusty bread to mop up every drop of the savoury nut sauce.

Ingredients for Sautéed Prawns and Hazelnut Romesco

8 Nyora chillies
2 فلفل أحمر كبير
180ml extra-virgin olive oil plus 2 tablespoons
60g raw hazelnuts
2 tablespoons fine breadcrumbs
2 فصوص ثوم، مفرومة بشكل خشن
1 medium tomato, peeled and seeded
2 tablespoons sherry vinegar
Coarse salt and freshly ground black pepper
16 extra-large prawns, shelled, deveined, and rinsed
1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

How to make Sautéed Prawns and Hazelnut Romesco

Snap the stems from the Nyora peppers. Shake out and discard the seeds. Put the Nyoras in a heatproof bowl and cover with 475ml 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.
Roast the red 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 232°C 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.
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.
Make the romesco sauce: Combine the Nyoras, roasted red peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 120ml 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 60ml olive oil in a large straight-sided skillet over high heat. Add the prawns, season with salt and pepper, and cook until the prawns turn pink and become firm, about 1 to 2 minutes per side.
Warm the cold romesco sauce. Transfer the prawns to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.