Brown-Butter Shrimp With Hazelnuts

Name: Brown-Butter Shrimp With Hazelnuts
Total time: 15 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1/3 cup blanched and roasted hazelnuts, chopped (see Tip); Salt and black pepper; 1/4 cup unsalted butter; 1/2 cup finely chopped shallot (from 1 large shallot); 3 garlic cloves, minced; 1 1/2 pounds peeled, deveined large shrimp (tails left on); 1 tablespoon lemon juice; 2 tablespoons chopped parsley; Baguette or egg noodles, for serving

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Total: 15 minutes

Servings: 4

Author : Kay Chun

hazelnut parsley shrimp

Instructions

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Step 1

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.

Step 2

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 lightly golden, 4 to 5 minutes. Stir in lemon juice and parsley.

Step 3

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.

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