From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 1 pound raw shrimp, shelled
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons butter or margarine
  • 1 clove garlic, cut in half
  • 1/2 cup chopped blanched almonds
  • 2 dashes hot sauce
  • 2 tablespoons dry vermouth
  • Rice (3/4 cup cooked rice per serving)

Marinate shrimp in olive oil and lemon juice about 2 hours.  Remove shrimp, reserve sauce.  Saute shrimp in butter and garlic until pink.  Remove garlic; place shrimp on warm platter; add almonds and reserved marinade to butter in skillet.  Add hot sauce and vermouth.  Let simmer 2 to 3 minutes.  Pour over hot platter of shrimp.  Serve over rice mounds.


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