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Serves
many as a appetizer
Author Notes
This appetizer is one that we've been making for years and years. It's always been a hit with both family and friends and almost always sits on the buffet table. It's buttery and then crunchy from the almonds and garlicky from the...Garlic! —inpatskitchen
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Ingredients
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10 tablespoons
butter
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6 to 8
cloves minced garlic
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2 1/2 pounds peeled and deveined shrimp (I used 16/20s from the Gulf of Mexico) )
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1 tablespoon
instant flour (Wondra)- (you may need a little more)
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2 to 3 tablespoons
fresh lemon juice
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1 cup
chopped parsley
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Approximately 1 ounce sliced almonds plus a few more for garnish
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Salt and white pepper to taste
Directions
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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.
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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
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Sprinkle in the instant flour and stir everything again to thicken up the butter and accumulated juices from the shrimp.
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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!!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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