Equipment
Ingredients
Main
- 30 ml olive oil
- 38 g roasted hazelnuts, chopped
- 2 g salt
- 1 g black pepper
- 57 g unsalted butter
- 100 g shallot, finely chopped
- 3 garlic, minced
- 680 g shrimp, peeled, deveined, tails left on
- 15 ml lemon juice
- 6 g parsley, chopped
- baguette, for serving
Nutrition (per serving)
Method
Heat 30ml olive oil in a skillet over medium heat. Add 38g chopped hazelnuts and stir frequently until golden and aromatic, about 2 minutes.
Transfer the hazelnuts to a plate lined with paper towels using a slotted spoon. Season with salt and pepper.
Add 57g butter and 100g chopped shallots to the skillet. Stir over medium heat until the butter turns brown and smells nutty and the shallots are golden, about 3 minutes.
Add 3 minced garlic cloves to the pan and cook for 1 minute.
Add 680g shrimp to the skillet and season with salt and pepper. Sauté until the shrimp are opaque and reach an internal temperature of 63°C (145°F), about 4 to 5 minutes.
Stir in 15ml lemon juice and 6g chopped parsley. Remove from heat.
Place the shrimp on a platter, pour the pan sauce over them, and garnish with the toasted hazelnuts. Serve immediately.
Chef's Notes
- Watch the butter closely when browning; it can go from perfectly nutty to burnt in a matter of seconds. Swirl the pan frequently to ensure even browning and to prevent scorching.
- For the best flavor, use large shrimp and ensure they are not overcrowded in the pan. Cook in batches if necessary to achieve a good sear rather than steaming them.
- Don't skip toasting the hazelnuts. This step is crucial for developing their flavor and texture, which complements the brown butter beautifully.
- Taste and adjust seasoning (salt, pepper, and lemon juice) at the end. The acidity of the lemon juice is key to balancing the richness of the butter and nuts.
- This dish is best served immediately after preparation to ensure the shrimp are perfectly cooked and the sauce is warm and fragrant.
Storage
Refrigerator: 48 hours — Store in an airtight container; shrimp may become tough upon reheating.
Reheating: Warm gently in a skillet over low heat until just heated through.
