Almond Shrimp With Amaretto Butter Recipes

GARLIC ALMOND SHRIMP

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

ALMOND-CRUSTED SHRIMP

Steps:

• Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
• In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds.
• Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter.
• Bake 30 to 35 minutes or until shrimp are pink and firm.

AMARETTO SHRIMP

Steps:

• Prepare shrimp by peeling, but leave tails on.
• Use a sharp knife to lightly score a line down the back of each shrimp.
• Over medium heat, saute onions in a skillet with the olive oil until onions are transparent.
• Add shrimp and stir-fry about 5 minutes until pink.
• Add amaretto, almonds& salt.
• Cook 1 1/2 minutes until bubbly.
• Serve over cooked angel hair pasta with a sprinkle of chopped parsley and grated parmesan cheese.

JADE AND CORAL ALMOND SHRIMP

Steps:

• Combine marinade ingredients and pour over shrimp.
• Let shrimp marinate for 10 minutes while assembling remaining ingredients.
• Heat 1 T oil in a large frying pan.
• Add almonds to oil and stir-fry for 2 minutes or until browned and crisp, then remove almonds from pan.
• Add green or red pepper to pan and stir-fry for 2 minutes.
• Add green onion to pepper and stir-fry for an additional 2 minutes.
• Remove pepper and onion from pan and set aside.
• Heat remaining 1 T oil in skillet until hot.
• Remove shrimp from marinade (reserve marinade) and stir-fry for 2- 3 minutes or until shrimp turns pink.
• Add reserved marinade, pepper and onions, peas, and water, and stir-fry for an additional 2 minutes more, until peas are heated through.
• Top with reserved almonds before serving.

ORANGE - ALMOND SHRIMP

Steps:

• Toast almonds in a large non-stick skillet over medium heat. Remove to a plate and set aside.
• Warm oil in the same skillet over medium high heat.
• Add shallots to the pan and cook for 5 minutes or until soft.
• Stir in marmalade, soy sauce and pepper.
• Place raw shrimp in pan. reduce heat to low, cover and simmer 10 minutes or until the shrimp have turned pink.
• Top with almonds and orange slices, if using.
• Serve over rice or your choice of noodles.

THAI ALMOND BUTTER SHRIMP

Steps:

• Add chicken stock and diced tomato in a small pot and simmer over low heat (5 minutes).
• add coconut milk and continue to simmer to meld all the flavors together and that the sauce has thickened.
• Add shrimp and cook for another 5 minutes.
• Turn off heat and take shrimp out on a separate dish and add almond butter and apple sauce and whisk in the thickened sauce.
• Add the shrimp into bowls and add extra tomato slices for garnish as desired.