Amaretto Shrimp Recipes

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.

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.

Steps:

• Coat prawns with flour. Melt butter in small skillet. Add prawns and saute until browned on both sides. Remove from pan and add brnady, amaretto, wine, orange juice and peel. Cook stirring until liquid is shiny and reduced. Add cream to sauce, heat until sauce is slightly thickened. Add back prawns, sprinkle with parsley.

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.

Steps:

• In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 3 minutes. Remove from heat, and stir in Amaretto. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.

Steps:

• Heat the olive oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes.
• Add green onion and CAREFULLY add the amaretto. Cook 1-2 minutes more until shrimp begins to caramelize.
• Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes).
• Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.

Steps:

• 1. In a large skillet, melt the butter over medium heat. 2. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. 3. Add shrimp and cook for 3 to 5 minutes, just until pink. 4. Serve over rice or noodles.