Embassy shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped green onion |
| 2 | tablespoons | Minced parsley |
| 2 | tablespoons | Butter |
| 1 | pounds | Shrimp |
| 1 | can | (10 3/4 oz) Cheddar cheese |
| Soup | ||
| 3 | mediums | Avocados |
| Lemon juice | ||
| Diced toasted almonds | ||
| ⅓ | cup | Cognac |
| 6 | Servings long grain & wild | |
| Rice | ||
Directions
Saute' green onion & parsley in butter until tender; stir in shrimp & soup. Cook over low heat 10 minutes, stirring occasionally.
Meanwhile, peel & halve avocados; sprinkle with lemon juice. Fill avocado shells with shrimp mixture; sprinkle with almonds. Heat cognac; set aflame & pour over shrimp. Serve with hot cooked rice.
File
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