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.
- Serves: 4 persons
- 2tablespoons extra-virgin olive oil
- ⅓cup blanched and roasted hazelnuts, chopped (see Tip)
- Salt and black pepper
- ¼cup unsalted butter
- ½cup finely chopped shallot (from 1 large shallot)
- 3garlic cloves, minced
- 1 ½pounds peeled, deveined large shrimp (tails left on)
- 1tablespoon lemon juice
- 2tablespoons chopped parsley
- Baguette or egg noodles, for serving
Step 1In 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 2Add 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 3Transfer 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.