o coat all of the shrimp. Or, mix everything in a
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.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
ngredients and pour over shrimp.
Let shrimp marinate for 10 minutes
Peel shrimp without removing tail and last joint of tail. Remove vein.
Combine dry ingredients; coat shrimp.
Chill. Combine eggs and oil.
Dip shrimp in egg mixture, then into almonds.
Fry in hot oil (375\u00b0) for 2 to 3 minutes.
Serve with your choice of soy sauce, duck sauce and/or melted butter.
Makes 24 appetizers.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
Poach fillets in wine in a 350\u00b0 oven until fish flakes easily with a fork, but is still moist, 15 to 20 minutes.
Do not overcook.
Reserve 1/4 cup shrimp; mash remaining with 2 tablespoons butter and set aside.
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.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
eaks.
Update: The original recipe said to serve the velvet
31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
Preheat Oven To 300 F
Toss Walnuts With Egg Beaters (Or Egg White) & Splenda.
Spread Coated Walnuts On A Lined Cookie Sheet & Cook In Oven For 30 Mins (Remember To Stir/Check Every 10 Mins).
Season Shrimp With Salt, Pepper, & Garlic To Taste (Optional).
Spray Pan With Non-Stick Spray & Cook Shrimp On Medium Heat.
Mix Mayo, Honey, Lemon Juice, Almond Milk, & Splenda.
Heat Mixture On Stove On Lowest Setting.
Toss & Coat Shrimp With Mixture
Top With Candied Walnuts.
Serve W/ Rice If Desired.
oat bottom of pan. Season shrimp with salt and pepper. Add
e ham and shrimp in butter until the shrimp is cooked
small bowl, stir the Almond Butter Paste with the raspberry
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
0 seconds.
Season the shrimp with salt and black pepper