Hazelnut Shrimp in Endive Leaves

Name: Hazelnut Shrimp in Endive Leaves
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 36
Cuisine: Global
Ingredients: 2 Tbsps finely chopped basil; 3 larges Belgian endives, leaves separated; 2 Tbsps chopped celery leaves; 2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic; 59 milliliters hazelnut oil; 3 Tbsps hazelnuts; 59 milliliters fresh lemon juice; 2 Tbsps extra-virgin olive oil; 36 servings Salt and freshly ground pepper; 1 scallion, halved lengthwise and thinly sliced crosswise; 454 grams shrimp, shelled and deveined

Hazelnut Shrimp in Endive Leaves is a gluten free, dairy free, and primal recipe with 36 servings. One serving contains 40 calories, 3g of protein, and 3g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of lemon juice, shrimp, celery leaves, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a pie plate, toast the hazelnuts for about 10 minutes, or until they are fragrant and browned.

Ingredients you will need

Hazelnuts

Toast

Transfer the hot nuts to a kitchen towel and rub them together to remove the skins.

Ingredients you will need

Nuts

Dry Seasoning Rub

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Kitchen Towels

Let the nuts cool completely, then coarsely chop them.

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Nuts

Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic.

Ingredients you will need

Garlic

Water

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Sauce Pan

Add the shrimp and cook until opaque, about 2 minutes.

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Shrimp

Drain and let cool; discard the garlic.

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Garlic

In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper.

Ingredients you will need

Minced Garlic

Lemon Juice

Pepper

Salt

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Whisk

Bowl

Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts.

Ingredients you will need

Celery Leaves

Hazelnuts

Green Onions

Basil

Olives

Equipment you will use

Whisk

Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.

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Salt And Pepper

Shrimp

Arrange the endive leaves on a large platter and spoon the shrimp salad onto them.

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Endive

Shrimp

Sprinkle with the remaining 1 tablespoon of hazelnuts and serve.

Ingredients you will need

Hazelnuts

Equipment

Ingredients

Servings:

2Tbsps

finely chopped basil 3larges

Belgian endives, leaves separated 2Tbsps

chopped celery leaves 2

garlic cloves, smashed, plus 1/2 teaspoon minced garlic 59milliliters

hazelnut oil 3Tbsps

hazelnuts 59milliliters

fresh lemon juice 2Tbsps

extra-virgin olive oil 36servings

Salt and freshly ground pepper 1

scallion, halved lengthwise and thinly sliced crosswise 454grams

shrimp, shelled and deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.