Ingredients:
- 2/3 cup olive oil
- 1/2 cup lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 pounds fresh shrimp, peeled, deveined
- 3 tablespoons butter
- 1 clove garlic, finely minced
- 1/2 to 1 cup blanched slivered almonds
- dash or two of hot pepper sauce
- 1/2 cup dry vermouth, or use chicken broth and an additional tablespoon of lemon juice
- 1 tablespoon finely chopped green onion tops
Preparation:
In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 to 2 hours. Melt butter in large skillet; add minced garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce and vermouth. When well blended, pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with hot cooked rice or pilaf.Serves 6 to 8.
More Shrimp Recipes
Shrimp Salad with Celery
Shrimp Casserole with Rice
Shrimp with Peas and Rice
Shrimp Curry with Rice
Shrimp with Olives
Southern Fried Shrimp
Grilled Shrimp
Shrimp Sauté
Shrimp Salad with French Dressing
Shrimp with Garlic and Butter
Shrimp Scampi Recipe
Shrimp Creole Recipe
Shrimp Creole II
Shrimp Salad
Shrimp Cakes with Dill Sauce
Cajun Shrimp Recipe
Shrimp Raymond with Pasta
Shrimp Jambalaya
Shrimp Burgers
Grilled Shrimp Recipe
Shrimp Newburg Recipe
Shrimp Spread Recipe
Microwave Shrimp Barbecue
Shrimp and Spaghetti
Corn and Shrimp Soup
Shrimp Pie Recipe
McGentry Shrimp Creole Recipe
Shrimp Fritters
Garlic Shrimp Recipe
Shrimp and Grits
Shrimp and Rice Salad
Spiced Shrimp Pilau
Shrimp Macaroni Salad
Shrimp Recipe Index
Shrimp Salad Recipes
Seafood Recipes Index
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
