Hello everyone! I got a great new appetizer recipe that will be great during the holiday season. I tried this recipe out on some friends and the verdict is in…they loved it! I love it because it’s simple to make, and you can make it ahead of time.
When you bite into this appetizer, you’ll taste the tangyness of the lemon juice, scallion and shrimp, but very well balanced with the hazelnut oil. The fresh basil gives it a wonderful flavor and smell. The celery gives it a little crunch along with the hazelnuts. It’s really good! This pairs very well with a chardonnay that’s buttery with hints of oak. So here’s the recipe.
3 tablespoons of hazelnuts (I did a little extra for a more nutty bite)
2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
1 pound large shrimp, shelled and deveined
1/4 cup of fresh lemon juice
Salt and freshly ground pepper
1/4 cup of hazelnut oil
2 tablespoons extra-virgin olive oil
2 tablespoons of finely chopped basil
1/4 cup thinly sliced celery
1 scallion, halved lengthwise and thinly sliced crosswise
3 large Belgian endives, leaves separated
DIRECTIONS:
Preheat the oven to 375. 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 cool completely, then coarsely chop them.
Meanwhile, bring a medium saucepan of salted water to boil with smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool. Discard the garlic.
In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt with a generous pinch of pepper. Whisk the hazelnut and olive oils, the stir in basil and celery, scallion and 2 tablespoons of the chopped hazelnuts.
Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.
Arrange the endive leaves on a large platter and spoon the shrimp mixture onto them. Sprinkle the hazelnuts on top and serve.
MAKE AHEAD
This recipe can be prepared through step 4 and refrigerated.
