Title: DailyInBox: The Recipe File
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The Recipe File is
a free e-mail service from DailyInbox.com that
provides selected recipes from award-winning Junior League cookbooks.
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Pasta, Seafood and Eggs:
Shrimp Amandine
from
River
Road Recipes...
The Textbook of Louisiana Cuisine
INGREDIENTS:
1 pound raw shrimp, shelled
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons butter or margarine
1 clove garlic, cut in half
1/2 cup chopped blanched almonds
2 dashes hot sauce
2 tablespoons dry vermouth
Rice (3/4 cup cooked rice per serving)
TO PREPARE:
Marinate shrimp in olive oil and lemon juice
about 2 hours. Remove shrimp, reserve sauce. Sauté shrimp
in butter and garlic until pink. Remove garlic; place shrimp on warm
platter; add almonds and reserved marinade to butter in skillet.
Add hot sauce and vermouth. Let simmer 2 to 3 minutes. Pour
over hot platter of shrimp. Serve over rice mounds.
SERVES 4
Copyright 1959 The Junior League of Baton Rouge,
Inc. All rights reserved.
Visit The Junior
League of Baton Rouge web site to purchase copies of River
Road Recipes and other fine cookbooks, or call (225) 924-0298.
The Junior League of Baton Rouge, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of River Road Recipes,
are returned to the community.
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