Inside HALL

Flambeed Chili Shrimp with Fire Roasted Romesco Sauce


½ cup Hazelnuts, toasted
2 cloves Garlic, peeled and trimmed
2 large Red Bell Peppers, charred over open flame or under the broiler
½ cup Fire Roasted Diced Tomatoes
½ tbsp Chili Powder
1 tbsp Smoked Paprika
2 tbsp Red Wine Vinegar
¾ cup Olive Oil
 2 lbs Medium-Large Shrimp, peeled and deveined
2 tbsp Chili Oil
2 tbsp Grapeseed Oil
2 oz Vodka
Salt & Pepper, to taste
Parsley Sprigs, for garnish


  • Place the hazelnuts and the next 7 ingredients into a food processor or blender and puree until smooth. Adjust seasoning salt & pepper.
  • Season the shrimp with the chili oil and some salt & pepper.
  • In batches, heat a little grapeseed oil in a large sauté pan over high heat. Add in some shrimp and sauté for a couple minutes until almost just done through. Carefully flambé with a little vodka.
  • Remove from the pan and repeat the process until all of the shrimp are cooked. Serve with the romesco sauce and garnish with parsley sprigs.

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