Skewered Shrimp with Roasted Hazelnut and Red Pepper Sauce
- 2 large heirloom tomatoes
- 1 head garlic
- 1 small white onion, cut in half
- 2 tablespoons olive oil, separated
- 2 red bell peppers
- 1/2 cup hazelnuts
- 3 tablespoons sherry vinegar
- 2 tablespoons ground smoked paprika
- 2 teaspoons ground cayenne pepper
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 pound shrimp, shells on
- Salt and pepper, to taste
- Preheat oven to 400 degrees.
- On a sheet pan lined with aluminum foil, toss the tomatoes, garlic and onion with a little olive oil and roast until soft and slightly charred, about 15 to 20 minutes.
- Meanwhile, roast the bell peppers over the stovetop on an open flame until blackened and charred all over. If you don't have a gas stovetop, you can use the broiler to achieve the same result. Once completely blackened, toss the bell peppers in a brown paper bag or bowl wrapped in plastic wrap and allow peppers to steam, about 10 minutes.
- While the peppers are steaming in the bag or bowl, start roasting the hazelnuts. In a pan or cask iron skillet, toss the hazelnuts with enough olive oil to coat and roast until slightly browned and aromatic. Be careful not to burn the nuts, or they will lend a bitter taste to the sauce. Set aside to cool.
- After the peppers have steamed in the bag or bowl, take them out and remove the skins. This can be done under cool running water. Then stem and remove the seeds.
- When the vegetables in the oven have roasted, toss the tomatoes, onion and peppers into a blender. Toss in the hazelnuts. Squeeze the roasted garlic cloves out of their shell into the blender. They should be mushy and soft. Then add the remainder of the ingredients and blend on high until all the ingredients are well incorporated and mostly smooth. A little texture should remain.
- Once the sauce is complete, she your broiler to hight. Skewer the shrimp in groups of two or three and place on a sheet pan. Cook the shrimp in its shell in the broiler for about 4 to 6 minutes, or until the shrimp is completely pink throughout.
- Serve with the sauce either on top or the side and enjoy.
Recipe and photo by Renee Frojo. http://makeitlikeachef.com/