Sauteed Brie and Shrimp

By janet voris
February 14, 2015
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Author Notes: While I usually serve this as a starter, it really is a meal in itself. Who doesn't love melty cheese and succulent shrimp?janet voris

Serves: 6-8

  • 1 pound Peeled, deveined, raw shrimp, 26-30 count or larger, seasoned with salt and pepper.
  • 2-3 tablespoons Butter, divided
  • 2 Cloves Garlic, minced
  • 1 1/2 tablespoons Lemon juice, from about 1/2 small lemon
  • 2 tablespoons Brandy
  • 1- 13 ounces Wheel of Brie, Rind trimmed around edges only
  • 1/3 cup Sliced almonds
  • 1 tablespoon Parsley, minced
  • 1 French bagette, sliced
  1. Preheat a 10" skillet over med-high heat. Melt half of the butter.
  2. Add shrimp and saute until just pink about 1 minute each side, adding garlic half way through cooking.
  3. Add lemon juice and brandy. Shake pan to mix. Transfer shrimp and juices to a bowl.
  4. Add remaining butter to pan, then add brie wheel. Scatter almonds around brie. Let brie brown on one side, 1-2 mins. Covering pan will encourage melting.
  5. Flip brie over, stir almonds and let brie brown on other side, covering until melted, 1-2 minutes more.
  6. Add shrimp back to pan, Sprinkle with parsley. Allow shrimp to warm up 30 seconds, then plate up.
  7. Serve with bagette slices.

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