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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 490 kcal
- Protein
- 40 g
- Carbohydrates
- 25 g
- Fat
- 27 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 626 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 304 mg
- Potassium
- 622 mg
- Calcium
- 156 mg
- Iron
- 3.1 mg
- Magnesium
- 92 mg
- Phosphorus
- 446 mg
- Zinc
- 3.0 mg
- Vitamin A
- 104 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 2.9 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 19 mcg
- Water
- 165 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Shrimp are rubbery or tough
Cause: Shrimp were overcooked
Fix: Cannot be fixed
Prevention: Remove the skillet from the heat immediately once the shrimp turn opaque
Butter has a bitter, burnt taste
Cause: Butter was heated too long or at too high a temperature
Fix: Wipe the pan and start the butter/shallot step again
Prevention: Watch the butter closely; once it stops foaming and brown bits appear, proceed to the next step immediately
Cultural Context
Brown butter, known as 'beurre noisette' in French cuisine, is a foundational technique that adds a rich, nutty depth to dishes. This recipe highlights its versatility by pairing it with delicate shrimp and crunchy hazelnuts, a combination often found in European coastal cooking, particularly in regions with a strong French influence.
