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Shrimp Amandine



  • 1 pound raw shrimp, shelled
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons butter
  • 1 clove garlic, cut in half
  • 1/2 cup chopped blanched almonds
  • 2 dashes hot sauce
  • 2 tablespoons white wine
  • Hot cooked rice


  1. Marinate shrimp in olive oil and lemon juice for about 2 hours.
  2. Remove shrimp, reserving sauce.
  3. Sauté shrimp in butter and garlic until pink.
  4. Remove garlic; place shrimp on warm platter; add almonds and reserved marinade to butter in skillet. Add hot sauce and wine. Let simmer for 2 to 3 minutes.
  5. Pour over platter of hot shrimp.
  6. Serve over mounds of rice.

Serves 4.

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