Hearty pie crusts, chewy cookies, tender cupcakes, anything with chocolate. These are probably the things most home cooks think about upon hearing that Bob’s Red Mill now sells Hazelnut Meal. Is there something wrong with me that my first thoughts were asparagus and fish? That’s where I started and that’s mostly how we’ve been enjoying this awesomely versatile ingredient!
I’ll even confess, this stuff made it so easy to throw together a simple yet upscale meal, I had trouble getting to the point of actually writing a jazzed up recipe. But summer’s coming, and I’ve been excited by the fresh, sweet peaches finally popping up in the supermarket. Peaches and hazelnuts actually make a perfect pair! Throw some shrimp into the mix and you’ve got a savory, scrumptious summer recipe.
Coconut shrimp used to be one of those special things I thought reserved for restaurants. That’s until I realized they’re actually easy-peasy to make at home. And even more flavorful when you mix up the traditional coconut-breadcrumb topping with nuts. Slightly sweet, buttery hazelnuts are the perfect compliment to coconut, both of which taste even better when toasted.
So, while I know you’ll want to get your hands on some hazelnut meal to make a decadent dessert, don’t forget to save some for this sweet summer dinner.
Coconut-Hazelnut Shrimp with Grilled Peach Salsa
Recipe and Photos by Cara Lyons
- 3 Peaches, halved and pitted
- Olive Oil Cooking Spray
- ¼ teaspoon Cinnamon
- ½ cup chopped Red Onion
- ½ cup chopped Red Bell Pepper
- 1 Jalapeno Pepper, seeded and minced
- 2 tablespoons freshly squeezed Lime Juice
- 1 teaspoon ground Cumin
- ½ teaspoon Salt
- ¼ cup chopped Cilantro
- 1 lb large Shrimp, peeled and deveined
- ¼ cup Arrowroot Starch
- 1 Egg, beaten
- ½ cup Bobs Red Mill Hazelnut Meal
- ¼ cup finely shredded Coconut
- 2 teaspoons ground Ginger
- Salt & Pepper
- Olive Oil Cooking Spray
Preheat grill to medium heat. Mist both sides of peach halves with cooking spray and sprinkle the flesh sides with cinnamon. Place cut side down on the grill for 5-6 more; flip and cook for another 5-6 minutes until softened and charred. Remove from grill and set aside to cool.
In a medium bowl, combine remaining salsa ingredients. When peaches are cool enough to handle, slip the skins off and chop. Stir into the salsa. Refrigerate for 30 minutes to blend flavors.
Meanwhile, prepare the shrimp. Preheat oven to 400ºF. Place a wire rack over a baking sheet and mix with cooking spray.
Place arrowroot starch in a baking dish or pie dish. Add egg to a small bowl and beat with a fork. Combine hazelnut meal, coconut and ginger in another baking dish or pie dish. Working with a few shrimp at a time, dredge each one through the arrowroot starch and shake off excess, then dip in egg and then hazelnut mixture, turning to coat all sides. Place on the wire rack and repeat with remaining shrimp. Mist tops of shrimp with cooking spray.
Bake for 10 minutes, then turn on broiler and cook for another 2-3 minutes, until tops are lightly browned. Serve hot with peach salsa.
Cara Lyons is a freelance recipe developer and food blogger from Worcester, Massachusetts. She enjoys working with nutrient-dense, whole foods to create food for all to enjoy; many of her recipes are gluten-free and dairy-free by choice. Look for her recipes at carascravings.com, and in Clean Eating Magazine and Simply Gluten Free Magazine.