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)

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