Best Prawns Amaretto Recipes

AMARETTO PRAWNS/SHRIMP APPETIZER

Amaretto Prawns/Shrimp Appetizer image

Here for safe keeping from the Junior League of San Francisco in their San Francisco Encore cookbook. The recipe states "This rich and sweet dish is ideal in small portions as a first course to a candlelit dinner."

Provided by Oolala

Categories Sweet

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

16 large prawns
2 tablespoons butter
3/4 teaspoon lemon zest
1/2 teaspoon orange zest
2 tablespoons lemon juice, freshly squeezed
2 tablespoons orange juice, freshly squeezed
3 tablespoons brandy
2 teaspoons amaretto liqueur
3/4 cup heavy cream
salt
white pepper

Steps:

Shell prawns, leaving tail intact, and devein.
Melt butter in a large skillet and add prawns, cooking 4-5 minutes.
Remove from pan and set aside.
Mix together the lemon and orange peel (zests), the lemon and orange juices, the brandy, and the Amaretto and bring to a boil in the pan.
Add the heavy cream and continue cooking until slightly reduced and thick enough to coat the prawns.
Return the prawns to the pan and cook until heated through.
Season to taste with salt and pepper,.
Arrange prawns 4 to a plate, in a circular pattern with the tails pointing inches.
Mask with the sauce and serve immediately.

Nutrition Facts : Calories 258.1, Fat 22.6, SaturatedFat 14, Cholesterol 106.6, Sodium 203.8, Carbohydrate 2.9, Fiber 0.1, Sugar 0.9, Protein 4.3

PRAWNS AMARETTO

Prawns Amaretto image

Make and share this Prawns Amaretto recipe from Food.com.

Provided by Janeydoe

Categories < 30 Mins

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

4 large prawns
flour
1 tablespoon butter
1 tablespoon brandy
1 tablespoon Amaretto
1 dash dry white wine
1 teaspoon orange juice
1/8 teaspoon orange zest
1 tablespoon whipping cream
1 teaspoon chopped parsley

Steps:

Coat prawns with flour. Melt butter in small skillet. Add prawns and saute until browned on both sides. Remove from pan and add brnady, amaretto, wine, orange juice and peel. Cook stirring until liquid is shiny and reduced. Add cream to sauce, heat until sauce is slightly thickened. Add back prawns, sprinkle with parsley.

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