Brown-Butter Shrimp with Hazelnuts
Ingredients
- 2 tbsp. extra-virgin olive oil
- ⅓ cup blanched and roasted hazelnuts, chopped (see note below)
- Salt and black pepper, to taste
- ¼ cup unsalted butter
- ½ cup shallot, finely chopped
- 3 garlic cloves, minced
- 1-½ pounds large shrimp (tails left on), peeled, deveined
- 1 tbsp. lemon juice
- 2 tbsp. parsley, chopped
- Baguette or egg noodles, for serving
Instructions
- In a 12-inch skillet, heat oil, over medium heat.
- Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden: about 2 minutes.
- Using a slotted spoon, transfer the nuts to a paper towel-lined plate; season with salt and pepper; set aside.
- Add butter and shallot to the skillet and cook, stirring, until shallots are golden and butter is browned; about 3 minutes.
- Stir in garlic; add shrimp; season with salt and pepper and cook, stirring occasionally, until shrimp turn opaque and light golden; 4 to 5 minutes.
- Stir in lemon juice and parsley.
- Transfer shrimp to a serving platter and spoon pan sauces over the top.
- Top with the toasted hazelnuts; serve with crusty bread or over egg noodles.
Notes
If you are only able to find unroasted blanched hazelnuts, you can roast them on a sheet pan in a 375°F degree oven until golden; about 10 to 15 minutes. Let them cool until you can handle, then chop and proceed with the recipe.