Shrimp Hazelnut On Endive Recipe

Name: Shrimp Hazelnut On Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons hazelnuts; 2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic; 1 pound large shrimp, shelled and deveined; 1/4 cup fresh lemon juice; Salt and freshly ground pepper; 1/4 cup hazelnut oil; 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped basil; 2 tablespoons chopped celery leaves; 1 scallion, halved lengthwise and thinly sliced crosswise; 3 large Belgian endives, leaves separated

Servings: persons

3 tablespoons hazelnuts
2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
1 pound large shrimp, shelled and deveined
1/4 cup fresh lemon juice
Salt and freshly ground pepper
1/4 cup hazelnut oil
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil
2 tablespoons chopped celery leaves
1 scallion, halved lengthwise and thinly sliced crosswise
3 large Belgian endives, leaves separated

1
directions
2
Preheat the oven to 375u00b0. In a pie plate, toast the hazelnuts for about 10 minutes, or until they are fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then coarsely chop them.
3
Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard the garlic.
4
In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts.
5
Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.
6
Arrange the endive leaves on a large platter and spoon the shrimp salad onto them. Sprinkle with the remaining 1 tablespoon of hazelnuts and serve.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons hazelnuts, 2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic, 1 pound large shrimp, shelled and deveined, 1/4 cup fresh lemon juice, and more.

Yes, Shrimp Hazelnut On Endive falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Hazelnut On Endive

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