Brown-Butter Shrimp with Hazelnuts is a meal that can be made quickly on busy summer days

Summer evenings can be busy with ball games, evening swimming and other activities since the days are longer. There are days when you simply need to get dinner done quickly, and this week’s recipe is one that fits the bill – Brown-Butter Shrimp with Hazelnuts.

Let’s start with the brown-butter. Simply put, brown butter is made when you cook it until the whey gets slightly browned and little bits appear where the melted butter was once translucent. Brown-butter is delicious in baked goods, as a sauce for shrimp or chicken, or even just drizzled on about anything. It’s quick and simple to make, but you just have to be careful not to overdo your browning because you can burn it. This simple step truly elevates whatever you’re making and is worth the few minute time investment.

Shrimp is such a great summertime protein because it’s simple to make, light and you can keep extra stored in your freezer for quick thawing. The hazelnuts in this dish add a crunchy nuttiness that makes it irresistible. I think you’ll enjoy this shrimp dish, and it will work its way into your summertime dinner rotation without a lot of effort. Some days, that’s exactly what you need.

Brown-Butter Shrimp with Hazelnuts

2 tablespoons extra-virgin olive oil

1/3 cup blanched and roasted hazelnuts, chopped

Salt and black pepper

¼ cup unsalted butter

½ cup finely chopped shallot (from 1 large shallot)

3 garlic cloves, minced

1 ½ pounds peeled, deveined large shrimp (tails left on)

1 tablespoon lemon juice

2 tablespoons chopped parsley

Baguette or egg noodles, for serving

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.

— New York Times Cooking, Kay Chun

This story was originally published July 11, 2023 at 11:57 AM.