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Brown-Butter Shrimp with Hazelnuts

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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.