HAZELNUT-CRUSTED TROUT
Steps:
- Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
- Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
- While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.
HAZELNUT CRUSTED RIB-EYE STEAK
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Pulse the hazelnuts and rosemary in a food processor until the nuts are about the size of whole peppercorns. Transfer to a large plate. Combine the mustard and horseradish together in a small bowl.
- Rub the oil all over the steak and season with salt and pepper, to taste. Heat a cast iron or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes. Lay the steak in the pan and sear without moving until each side becomes a rich brown color, about 3 minutes a side.
- Transfer to a cutting board and brush the mustard mixture all over the steak. Dredge the steak in the hazelnuts, pressing so they adhere to the meat. Arrange the steak on a rack set over a baking sheet or roasting pan. Put into the oven and cook until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F for medium rare, about 20 minutes. Transfer the meat to a cutting board and let rest for 10 minutes. Slice the steak and arrange it on a serving platter. Serve.
SHRIMP ITALIANO
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
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.
SAUTéED SHRIMP AND HAZELNUT ROMESCO
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
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
HAZELNUT-CRUSTED WALLEYE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mix breadcrumbs and hazelnuts together. Prepare fish by dredging it in the flour, dipping it in the egg wash and coating the fillets with the breadcrumb/hazelnut mixture. Heat a heavy skillet over medium-high heat and fry the walleye fillets in clarified butter until the crust is a golden brown. Flip the fish and repeat on the other side. The flesh of the fish should be white all the way through, but not dry and flaky. Serve with lemon wedges for garnish.
HAZELNUT-CRUSTED SALMON
Easy enough for family, fancy enough for company--moist, flavorful salmon showcasing the flavors of the Pacific Northwest.
Provided by Linda Lum
Categories Baked Salmon
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Arrange salmon on the baking sheet and spread with equal amounts mayonnaise. Top with hazelnuts and sprinkle with tarragon, orange zest, salt and pepper.
- Bake 15 minutes in the preheated oven, or until fish flakes easily with a fork.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 9 g, Cholesterol 55.8 mg, Fat 21.2 g, Fiber 1.7 g, Protein 22.2 g, SaturatedFat 3 g, Sodium 554.9 mg, Sugar 4.7 g
HAZELNUT CRUSTED SHRIMP ITALIANO
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
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
More about "hazelnut crusted shrimp italiano recipes"
HAZELNUT CRUSTED TILAPIA WITH LEMON BUTTER SAUCE
From onesweetmess.com
HAZELNUT CRUSTED CHICKEN BREASTS – ORACIBO
From oracibo.com
BEST COCONUT CRUSTED SHRIMP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HAZELNUT CRUSTED HALIBUT - MARKET OF CHOICE
From marketofchoice.com
HAZELNUT-CRUSTED TROUT - DAIRY FREE RECIPES
From fooddiez.com
HAZELNUT-CRUSTED TROUT RECIPE | MYRECIPES
From myrecipes.com
HAZELNUT-CRUSTED COD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATO RECIPE
From sidechef.com
HAZELNUT-CRUSTED BAKED WHITEFISH - GREG NELSON COOKS
From gregnelsoncooks.com
HAZELNUT-CRUSTED SALMON - COMPLETELY DELICIOUS
From completelydelicious.com
HAZELNUT CRUSTED SHRIMP ITALIANO RECIPE - FOOD.COM
From hartstr.japhar.com
20 MOUTHWATERING ITALIAN SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
HAZELNUT CRUSTED SHRIMP ITALIANO - PLAIN.RECIPES
From plain.recipes
BEST HAZELNUT CRUSTED TILAPIA RECIPE - FISH DINNERS - DELISH.COM
From delish.com
HAZELNUT CRUSTED TROUT RECIPE | VINTAGE MIXER
From thevintagemixer.com
RECIPE: HAZELNUT CRUSTED SALMON
From americanhazelnutcompany.com
HAZELNUT-CRUSTED HALIBUT WITH ROASTED ASPARAGUS - PREMIUM …
From premiumgrowers.com
HAZELNUT CRUSTED SALMON RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
HAZELNUT CRUSTED TILAPIA WITH LEMON BUTTER SAUCE
From mealplannerpro.com
HAZELNUT-CRUSTED SEITAN - THE VEGGIE TABLE
From theveggietable.com
RECIPE - SHRIMP SKEWERS WITH HAZELNUT CRUST - ACADEMIA BARILLA
From academiabarilla.it
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
BEST HAZELNUT CRUSTED HALIBUT WITH STARWBERRY SALSA RECIPES
From foodnetwork.ca
HAZELNUT CRUSTED PORK TENDERLOIN RECIPES
From tutdemy.com
HAZELNUT-CRUSTED HALIBUT - PACIFIC SEAFOOD
From pacificseafood.com
HAZELNUT PIE CRUST (FOOLPROOF RECIPE) - DEL'S COOKING TWIST
From delscookingtwist.com
HAZELNUT-CRUSTED HALIBUT WITH APPLE SALSA RECIPE | MYRECIPES
From myrecipes.com
HAZELNUT CRUSTED HALIBUT - EDSAYRES.COM
From edsayres.com
HAZELNUT-CRUSTED TROUT - PESCATARIAN RECIPES
From fooddiez.com
HAZELNUT CRUSTED SALMON OR TEMPEH - RECIPENET.CA
From recipenet.ca
HAZELNUT CRUSTED BASSA - BIGOVEN.COM
From bigoven.com
ITALIAN FRIED PORK CHOPS BREADED WITH HAZELNUTS AND GRISSINI …
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love