Best Jade And Coral Almond Shrimp Recipes

JADE AND CORAL ALMOND SHRIMP

Steps:

• Combine marinade ingredients and pour over shrimp.
• Let shrimp marinate for 10 minutes while assembling remaining ingredients.
• Heat 1 T oil in a large frying pan.
• Add almonds to oil and stir-fry for 2 minutes or until browned and crisp, then remove almonds from pan.
• Add green or red pepper to pan and stir-fry for 2 minutes.
• Add green onion to pepper and stir-fry for an additional 2 minutes.
• Remove pepper and onion from pan and set aside.
• Heat remaining 1 T oil in skillet until hot.
• Remove shrimp from marinade (reserve marinade) and stir-fry for 2- 3 minutes or until shrimp turns pink.
• Add reserved marinade, pepper and onions, peas, and water, and stir-fry for an additional 2 minutes more, until peas are heated through.
• Top with reserved almonds before serving.

EL GAUCHO'S WICKED SHRIMP

Steps:

• Coat prawns in flour.
• Heat clarified butter or vegetable oil on high heat.
• Add prawns to saute pan.
• Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
• Add garlic to pan.
• To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
• Grind them together in a spice grinder or food processor.
• Top prawns with 1 1/2 tablespoons of the spice mixture.
• Add white wine, beer and Worcestershire sauce to pan.
• Simmer 2-3 minutes until prawns are cooked.
• Swirl in butter to finish the sauce.
• Serve with a thick rustic bread.

ALMOND-CRUSTED SHRIMP

Steps:

• Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
• In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds.
• Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter.
• Bake 30 to 35 minutes or until shrimp are pink and firm.

CASHEW SHRIMP

Steps:

• Heat oil in lg skillet; add shrimp, green onions, and red pepper.
• Saute for 3 minutes.
• Add peas, broth, salt and ginger.
• Cover, bring to a boil, reduce heat and simmer for 5 minutes.
• Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute.
• Stir in the cashews.

ALMOND SHRIMP WITH AMARETTO BUTTER

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.

ORANGE - ALMOND SHRIMP

Steps:

• Toast almonds in a large non-stick skillet over medium heat. Remove to a plate and set aside.
• Warm oil in the same skillet over medium high heat.
• Add shallots to the pan and cook for 5 minutes or until soft.
• Stir in marmalade, soy sauce and pepper.
• Place raw shrimp in pan. reduce heat to low, cover and simmer 10 minutes or until the shrimp have turned pink.
• Top with almonds and orange slices, if using.
• Serve over rice or your choice of noodles.

GARLIC ALMOND SHRIMP

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

GARLICKY BROWN RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add rice and sauté for 1 minute.
• Add garlic and sauté for 2 minutes.
• Stir in water, broth and salt. Bring to a boil.
• Cover, reduce heat and cook over medium-high heat for 45 minutes or until liquid is absorbed.
• Spoon into a bowl and fluff with a fork. Top with green onions.