Brown-Butter Shrimp With Hazelnuts Recipe (2024)

What would be a good substitute for the hazelnuts (I'm allergic)? I assume they are there for the crunchy element.

There is no good substitute for hazelnuts – they have a unique flavor. We do a butter/hazelnut sauce for numerous seafood dishes, including over seared scallops and Black Sea Bass.

I still have to ask: What is the point of leaving the tail and shell on the last segment of the shrimp? Especially when it is served in a sauce. I know this has been asked before but I've never heard a good reason for leaving it on.

Leftovers? As if.

Are you allergic to macadamia nuts? They make an excellent if not a better replacement to hazelnuts in my opinion

Delicious! Next time i will use a full cup of hazelnuts and double the shallots and butter. It was divine!

A good substitute for hazelnuts would be pecans.

Perhaps blanched almonds would be good with shrimp. Also macadamia nuts.

So already we're on to substitutions - pine nuts, blanched almonds, macadamia nuts? To me, the hazelnuts are the point. So, since I keep kosher, I was going to joke about going all in and substituting a white fish for the shrimp...and guess what, there are already recipes for cod and browned butter and hazelnuts out there. So my next project is to follow this one with cod. Will report back but I expect it will be yummy.

Marian - how about some buttery toasted breadcrumbs?

As a hazelnut substitute, you might try sliced water chestnuts. I’ve subbed them in for slivered almonds on a couple of occasions when I had no almonds and they were fine.

Nice simple recipe. I used pistachios. They were in the pantry and I think it all came together well. Next time I’ll use linguine instead of egg noodles and reserve some pasta water to work up a sauce with a bit more lemon juice.

We found this rather plain. The nuts and butter were nice, but adding a pinch of red pepper flakes or a dash or two of soy sauce amped it up a bit.

I’m a total hedonist, so I added more browned butter. This is one of my new favorite dinners.

Nut allergies are no joke. I would think that pecans or macadamias would serve the purpose. Yes, crunch, but also the taste of the nut. Pick what tastes good to you and responds well to the butter sauté.

It was pretty bland. I won’t make again.

Hazelnuts made the dish bitter - a waste of good shrimp.

I used Langoustine tails and macadamia nuts instead of shrimp and hazelnuts. I thought about skipping the nuts but they really did add something to the dish.

I didn't have hazelnuts so used roasted and salted macadamia nuts. It was delicious!

Nice simple recipe. I used pistachios. They were in the pantry and I think it all came together well. Next time I’ll use linguine instead of egg noodles and reserve some pasta water to work up a sauce with a bit more lemon juice.

Pecans

This sounds really delicious, but why leave the tails on the shrimp? That makes them hard to eat.

This dish was delicious. I put it over egg noodle Spaetzle. My grocery store only had unroasted blanched hazelnuts, so I roasted them as suggested in the recipe. I have to think that the fresh roasted flavor added more flavor, so I would go this route even if I see roasted.

This didn't live up to expectations. Has anyone else made it? There wasn't enough "sauce" and the flavor just wasn't there. Followed recipe exactly.

Since my hazelnuts started out neither blanched not roasted, they ended up more trouble than they were worth. My husband suggested skipping them entirely and substituting bacon, actually, i think that’s another recipe entirely. Maybe just toast up some walnuts or peanuts pieces.

Pecans?

I still have to ask: What is the point of leaving the tail and shell on the last segment of the shrimp? Especially when it is served in a sauce. I know this has been asked before but I've never heard a good reason for leaving it on.