"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Amandine Recipe

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This recipe for Shrimp Amandine, by , is from The Muhlbauer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Abboud
Added: Saturday, November 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sliced almonds
2 Tbs butter or margarine
3/4 lb cleaned shrimp
1 can (13-3/4 oz) chicken broth
1 10oz pkg frozen Green Peas & Pearl Onions
1/2 tsp dillweed
1/2 tsp salt
1/2 tsp pepper
1-1/2 cups uncooked minute rice

Directions:
Directions:
Saute almonds in butter until lightly browned. Add shrimp and saute about 5 minutes, until shrimp are pink (if you use cooded shrimp, just heat through).

Add broth, vegetable and seasonings. Bring to a full boil. Stir in rice.

Cover and remove from heat. Let stand for 8 minutes - without removing cover.

Fluff with fork and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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