Hazelnut Recipes

Lime & Garlic Shrimp with hazelnut stuffing This is a special company dish, so buy the biggest shrimp your budget will allow. If the shrimp are extremely large, however, it may be necessary to cook them partially under the broiler before stuffing so the filling doesn't burn before the shrimp are thououghly cooked.
1 pound large shrimp or prawns 20-30 count Marinade: 1/4 cup fresh lime juice 2 tablespoons hazelnut or vegetable oil 2 cloves garlic minced 1 tablespoon fresh chopped dill weed (or one teaspoon dried)	Stuffing: 1/2 cup toasted bread crumbs 1/2 cup finely chopped roasted hazelnuts. 1/4 cup grated parmesan cheese 2 tablespoons melted butter dash salt freshly ground black pepper to taste
Peal shrimp, leaving the tails in tact. Devain if necessary. Slit shrimp on the underside, from head to tail, about half way thru the meat, so they will lie flat. In 1 1/2 quart glass bowl, whisk together all ingredients for marinade. Place shrimp in marinade for 1 to 2 hours. Remove from marinade, drain and lay flat, cut side up on broiler pan. Heat broiler. Combine all ingredients for stuffing. Place a teaspoon or two of stuffing on shrimp. Drizzle with remaining marinade. Broil 3 inches from the broiler until stuffing is browned and shrimp turned pink, about 2 to 4 minutes, depending upon the size of the shrimp. Serve immediately. Note: The amount of stuffing used will vary depending upon the size of the shrimp. The stuffing recipe may be doubled or tripled. Presentation: Serve in a large baking shell or place several on larger baking shells. Arange on a large tray. Garnish with lime slices and fresh dill weed.
Recipe courtesy of Northwest Hazelnut Company PO Box 276Hubbard OR 97032(503) 982-8030

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