Almond Shrimp with Amaretto Butter

EdsGirlAngie's Note:

A fabulous, romantic dish for two - and it's quick and easy! I adapted the recipe from a Junior League of Lafayette, LA recipe; they say that it is the creation of Sous Chef Bryan Richard of Chez Marcelle. The original recipe calls for an entire stick of butter, but I think you'll agree that 3 tbsp. is plenty. If you like Amaretto, you'll love this! It can be served with angel hair pasta, but I like to eat it without so as not to interfere with the delicious flavors.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 44.37 ml butter
• 1 medium onion, finely minced
• 453.59 g large shrimp, cleaned
• 118.29 ml amaretto liqueur
• 118.29 ml slivered almonds
• 2.46 ml salt

Directions:

1. Heat butter in skillet until golden brown, then saute onion in butter until translucent and barely browned.
2. Add shrimp and saute about 5 minutes.
3. Add amaretto, almonds and salt and cook on medium heat for another 4 to 5 minutes.
4. Serve alone as an elegant appetizer, or over angel hair pasta as an entree.

Reviews

[Chef #758568]

I really liked the flavor of this dish! I used pre-cooked shrimp and marinated overnight. Doing it again I would probably use uncooked shrimp so some more of the amaretto can cook off. The result this time was a little too alcoholic tasting.

[Marney]

This was excellent! The shrimp were perfectly cooked and the sauce is awesome. The only thing I will change next time I make it is to thicken up the sauce a little. We served it with basmati rice. Thanks for posting such a delicious and different recipe.

[elily]

Deliciously shrimp food!