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Author Notes: I haven't made this appetizer in years even though it's a family favorite and so easy to make. A great one for a buffet table, it's crunchy from the almonds and garlicky from the....Garlic! - inpatskitchen
Serves many as a appetizer
- 10 tablespoons butter
- 6 to 8 cloves minced garlic
- 2 1/2 pounds peeled and deveined shrimp (I used 16/20s from the Gulf of Mexico) )
- 1 tablespoon instant flour (Wondra)- (you may need a little more)
- 2 to 3 tablespoons fresh lemon juice
- 1 cup chopped parsley
- Approximately 1 ounce sliced almonds plus a few more for garnish
- Salt and white pepper to taste
- Make sure your shrimp is as dry as possible and in a large saute pan melt the butter, add the garlic and saute for a minute or so until the garlic becomes fragrant.
- Turn up the heat and add the shrimp. Saute, turning the shrimp a little as you go until they are just pink and barely cooked through
- Sprinkle in the instant flour and stir everything again to thicken up the butter and accumulated juices from the shrimp.
- Stir in the lemon juice, parsley and almonds. Taste and season with salt and white pepper. Place in a serving dish and garnish with a few more of the sliced almonds. Pass the toothpicks!!
- This recipe was entered in the contest for Your Best Hors d'Oeuvre