Amaretto Shrimp Almandine Food

TROUT AMANDINE

Steps:

• Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
• Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

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.

AMARETTO NECTARINES

Steps:

• Place quartered nectarines in a large resealable bag.
• In a small bowl, stir together amaretto, orange juice concentrate, and cloves. Pour over the nectarines and marinate in the refrigerator for 1 to 4 hours.
• Meanwhile, stir together mascarpone, 2 tablespoons of marinade from the nectarines, and 1/4 cup of the slivered almonds. Refrigerate until ready to use.
• Set up grill for direct grilling over medium heat and oil the grates.
• Remove nectarines from marinade and place on hot grill. Cook for 3 to 4 minutes per side or until grill marks appear and nectarines have begun to soften.
• Serve warm with the almond mascarpone and garnish with the remaining toasted almonds.
• Cook's Note: Make this kid-friendly by marinating 3 quartered nectarines in 2 tablespoons orange juice concentrate, 1/2 cup ginger ale, and 3 cloves. Continue the recipe as written.

AMARETTO PRAWNS/SHRIMP APPETIZER

Steps:

• Shell prawns, leaving tail intact, and devein.
• Melt butter in a large skillet and add prawns, cooking 4-5 minutes.
• Remove from pan and set aside.
• Mix together the lemon and orange peel (zests), the lemon and orange juices, the brandy, and the Amaretto and bring to a boil in the pan.
• Add the heavy cream and continue cooking until slightly reduced and thick enough to coat the prawns.
• Return the prawns to the pan and cook until heated through.
• Season to taste with salt and pepper,.
• Arrange prawns 4 to a plate, in a circular pattern with the tails pointing inches.
• Mask with the sauce and serve immediately.

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.

AMARETTO SHRIMP ALMANDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
• Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
• Return the shrimp and pasta to the skillet, and toss together until heated through.