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Shrimp Amandine
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2
pound raw shrimp, shelled
/4 cup olive oil
/4 cup lemon juice
tablespoons butter
clove garlic, cut in half
/2 cup chopped blanched almonds
dashes hot sauce
tablespoons white wine
Hot cooked rice
Marinate shrimp in olive oil and lemon juice about 2 hours.
Remove shrimp, reserving sauce. Sauté shrimp in butter and garlic until pink. Remove garlic; place
shrimp on warm platter; add almonds and reserved marinade to butter in skillet. Add hot sauce and
wine. Let simmer 2 to 3 minutes. Pour over platter of hot shrimp. Serve over mounds of rice.
Serves 4.
Shrimp Amandine
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