Brown-Butter Shrimp with Hazelnuts

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Brown-Butter Shrimp with Hazelnuts

Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.

Rating

Ingredients

  • 2tablespoons extra-virgin olive oil
  • 1/3cup blanched and roasted hazelnuts, chopped (see Tip)
  • Salt and black pepper
  • 1/4cup unsalted butter
  • 1/2cup finely chopped shallot (from 1 large shallot)
  • 3garlic cloves, minced
  • 1 1/2pounds peeled, deveined large shrimp (tails left on)
  • 1tablespoon lemon juice
  • 2tablespoons chopped parsley
  • Baguette or egg noodles, for serving
Set base servings to enable scaling:

Directions

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.

Notes

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 33 gramsCalories: 642Saturated Fat: 10 gramsUnsaturated Fat: 22 gramsSodium: 672 milligramsSugar: 4 gramsFiber: 4 gramsCarbohydrate: 44 gramsProtein: 45 grams
Fish

Source: https://cooking.nytimes.com/recipes/1023288-brown-butter-shrimp-with-hazelnuts