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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
- 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
- Preheat a 10" skillet over med-high heat. Melt half of the butter.
- Add shrimp and saute until just pink about 1 minute each side, adding garlic half way through cooking.
- Add lemon juice and brandy. Shake pan to mix. Transfer shrimp and juices to a bowl.
- 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.
- Flip brie over, stir almonds and let brie brown on other side, covering until melted, 1-2 minutes more.
- Add shrimp back to pan, Sprinkle with parsley. Allow shrimp to warm up 30 seconds, then plate up.
- Serve with bagette slices.