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Divine Gulf Shrimp
2/3 cup olive oil
1/2 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds fresh shrimp, peeled, deveined
3 tablespoons butter
1 clove garlic, crushed
1 cup blanched slivered almonds
Dash of hot pepper sauce
1/2 cup dry vermouth
Make marinade of olive oil, lemon juice, and seasonings.
Marinate shrimp for at least 2 hours.
Melt butter in large skillet; add garlic and shrimp. Reserve marinade.
Stir-fry shrimp over medium heat until pink.
Discard garlic; remove shrimp to a hot platter.
Sauté slivered almonds in butter until brown.
Add marinade, hot pepper sauce and vermouth. When well blended, pour sauce over shrimp.
Serve over saffron rice mixed with chopped chives or finely chopped green onions.
Yield: 6 to 8 servings
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