Brown-Butter Shrimp With Hazelnuts
From McGough's Recipes
| Time | Servings |
|---|---|
| 20 Min | 4 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ cup blanched and roasted hazelnuts, chopped (see Tip)
- Salt and black pepper
- ¼ cup unsalted butter
- ½ cup finely chopped shallot (from 1 large shallot)
- 3 garlic cloves, minced
- 1 ½ pounds peeled, deveined large shrimp (tails left on)
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- Baguette or egg noodles, for serving
Preparation
- In a 12-inch skillet, heat oil over medium. 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.
- Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then 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 over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.
Tip
- If you are only able to find unroasted blanched hazelnuts, you can roast them on a sheet pan in a 375-degree oven until golden, about 10 to 15 minutes. Let them cool until you can handle them, then chop and proceed with the recipe.
