Hazelnut Crusted Shrimp Italiano Recipes

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HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES



Hazelnut Crusted Halibut with Garlic Mashed Potatoes image

This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes. A true romantic meal for 2!

Provided by JasLak

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 2

Number Of Ingredients 13

1 pound red potatoes, cut into chunks
5 cloves garlic, minced
½ teaspoon salt
3 tablespoons butter
¼ teaspoon ground black pepper
¼ cup hazelnuts
¼ cup seasoned bread crumbs
2 halibut fillets
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
5 tablespoons butter
3 tablespoons vegetable broth

Steps:

  • Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
  • Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
  • Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
  • To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

Nutrition Facts : Calories 1038.4 calories, Carbohydrate 52.4 g, Cholesterol 191.2 mg, Fat 73.9 g, Fiber 6.6 g, Protein 45 g, SaturatedFat 35.4 g, Sodium 1652.6 mg, Sugar 4.3 g

GARLIC-PARMESAN SHRIMP



Garlic-Parmesan Shrimp image

Delicious crispy shrimp coated in a bread crumb-Parmesan mixture. My family can't get enough of it! I would suggest doubling the recipe if you have very large eaters because this is addictive! Serve with pasta and salad.

Provided by Perri

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

nonstick cooking spray
1 cup dry bread crumbs
1 cup shredded Parmesan cheese
2 tablespoons dried parsley
1 ½ teaspoons garlic powder
1 pound large shrimp, peeled and deveined
2 tablespoons butter, melted, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
  • Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
  • Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
  • Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 21.2 g, Cholesterol 202.2 mg, Fat 13.7 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 7.7 g, Sodium 779.4 mg, Sugar 2 g

SAUTéED SHRIMP AND HAZELNUT ROMESCO



Sautéed Shrimp and Hazelnut Romesco image

Provided by Darryl Estrine

Categories     Tomato     Sauté     Dinner     Shrimp     Organic     Healthy     Hazelnut     Chile Pepper     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

8 Nyora chiles
2 large red bell peppers
3/4 cup extra-virgin olive oil plus 2 tablespoons
1/2 cup raw hazelnuts
2 tablespoons fine breadcrumbs
2 cloves garlic, coarsely chopped
1 medium tomato, peeled and seeded
2 tablespoons sherry vinegar
Coarse salt and freshly ground black pepper
16 extra-large shrimp, shelled, deveined, and rinsed
1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Steps:

  • 1. Snap the stems from the Nyora peppers. Shake out and discard the seeds. Put the Nyoras in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.
  • 2. Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they're blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.
  • 3. Heat 2 tablespoons of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.
  • 4. Make the romesco sauce: Combine the Nyoras, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.
  • 5. Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.
  • 6. Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately

BROWN-BUTTER SHRIMP WITH HAZELNUTS



Brown-Butter Shrimp With Hazelnuts image

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.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, seafood, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

SHRIMP ITALIANO



Shrimp Italiano image

Make and share this Shrimp Italiano recipe from Food.com.

Provided by Mr.MojoRisin

Categories     One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1/2 cup minced garlic
1 pinch red pepper flakes (As much or little as you like)
1 lb shrimp, fully peeled & deveined
1 head fresh broccoli
1 medium onion (Red preferably, but any kind will do)
3/4 cup sliced mushrooms
1/2 cup butter
2 tablespoons minced garlic
1 teaspoon oregano
1/4 cup cooking wine
1 tablespoon cornstarch, 1 tsp water (Combined to thicken sauce at the end)
fettuccine or linguine

Steps:

  • Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on.
  • Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must).
  • Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well.
  • Serve over Pasta along with garlic bread.

HAZELNUT CRUSTED SHRIMP ITALIANO



Hazelnut Crusted Shrimp Italiano image

Make and share this Hazelnut Crusted Shrimp Italiano recipe from Food.com.

Provided by Malriah

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 16

1 lb shrimp, peeled and butterflied
1/4 cup flour
1/4 cup parmesan cheese
1/2 cup hazelnuts, chopped very fine
2 eggs, beaten
1 tablespoon milk
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 large tomatoes, seeded and chopped
2 tablespoons olive oil
1/2 cup mushroom
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon fresh basil, chopped
3/4 cup white wine
8 ounces cook linguine

Steps:

  • On a plate,mix flour, parmesan, hazelnuts, salt and cayenne together (I use a pie plate).
  • In a bowl, mix eggs and milk.
  • Dip shrimp in egg wash, then into flour mix being sure to coat well; shake off any excess.
  • In a large, heavy skillet, heat oil.
  • Fry shrimp until just done, about 4 to 5 minutes.
  • Remove shrimp from pan and place on paper towels to drain.
  • In same skillet, saute tomatoes, mushrooms, onion and garlic until mushrooms start to wilt (about 5 minutes).
  • Add white wine and basil.
  • Allow to cook for 3-5 minutes.
  • Place cooked linguini in a large bowl.
  • Toss in tomato mixture.
  • Top with shrimp.
  • Sprinkle with parmesan and more basil if desired.

Nutrition Facts : Calories 641, Fat 23.8, SaturatedFat 4.2, Cholesterol 332.6, Sodium 685.8, Carbohydrate 57.6, Fiber 4.7, Sugar 4.6, Protein 41.1

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