Grilled Shrimp With Almonds Recipes

GRILLED SHRIMP WITH ZUCCHINI, ALMONDS AND PANELLE

Steps:

• In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.
• Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.
• Preheat the grill to medium.
• Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.
• While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.
• In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad.
• Shrimpy!

GRILLED SHRIMP "LOLLIPOP" WITH SPICY ALMOND SAUCE

Steps:

• In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened.
• In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.

OLD BAY MARINATED AND GRILLED SHRIMP

Steps:

• Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Serve the shrimp with the reserved lemon wedges and hot sauce.

ALMOND SHRIMP WITH AMARETTO BUTTER

Steps:

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

GRILLED SHRIMP WITH ALMONDS

Steps:

• Prepare a charcoal fire or preheat a gas or electric grill. Set the chopped tomatoes to drain in a fine-mesh colander or sieve.
• In a small sauté pan over medium-low heat, toast the almonds in a tablespoon of the oil, stirring frequently, until the almonds are golden brown- about 5 to 7 minutes-being careful not to burn them. Transfer the almonds to a mortar, food processor, or blender. In the oil remaining in the pan, gently sauté the garlic cloves, stirring frequently, until they are golden-about 15 minutes. Add the garlic to the almonds along with the parsley, black pepper, and hot pepper. Pound in the mortar or process or blend, gradually adding in the drained tomatoes to make a thick sauce. (If you're using a food processor or blender, be careful not to overprocess; the mixture should be a little granular from the almonds.)
• Transfer the sauce to a bowl and beat in the lemon juice and vinegar. Reserve 2 tablespoons of the remaining oil and beat the rest into the sauce. Set the sauce aside.
• Toss the shrimp with the reserved 2 tablespoons oil. Cook the shrimp on the hot grill, about a minute to a side, until the shells are papery and the flesh is thoroughly cooked. Pile the shrimp on a platter and serve the sauce in a separate bowl (less messy); or pour the sauce over the hot shrimp and serve (very messy but delicious).