Shrimp with toasted almonds and sherry sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Sliced almonds |
| 1 | pounds | Shrimp, peeled and deveined |
| ¼ | cup | Fresh parsley, chopped fine |
| 1 | tablespoon | Lemon juice, freshly squeezed |
| 4 | slices | Bacon, cooked and crumbled |
| Salt and pepper, to taste | ||
| ¼ | cup | Dry cocktail sherry |
| ¼ | cup | Heavy cream, room temp |
| Cooked rice | ||
Directions
Melt butter in a medium-sized skillet over medium-high heat. Add almonds and saute until brown. Add shrimp, parsley, lemon juice, bacon, salt and fresh ground pepper, and simmer until shrimp are just turning pink. Add the sherry and cook until slightly reduced. Finally add heavy cream and cook a minute or two more. Pour over hot cooked basmati rice. Garnish with parsley sprigs if desired.
Posted to MC-Recipe Digest V1 #346 Recipe by: Bill Camarota
From: Bill Camarota <gfx4tv@...> Date: Mon, 16 Dec 1996 20:16:32 -0500 (EST)