Amaretto Prawnsshrimp Appetizer Recipes

PRAWNS AMARETTO

Steps:

• Coat prawns with flour. Melt butter in small skillet. Add prawns and saute until browned on both sides. Remove from pan and add brnady, amaretto, wine, orange juice and peel. Cook stirring until liquid is shiny and reduced. Add cream to sauce, heat until sauce is slightly thickened. Add back prawns, sprinkle with parsley.

AMARETTO PRAWNS/SHRIMP APPETIZER

Steps:

• Shell prawns, leaving tail intact, and devein.
• Melt butter in a large skillet and add prawns, cooking 4-5 minutes.
• Remove from pan and set aside.
• Mix together the lemon and orange peel (zests), the lemon and orange juices, the brandy, and the Amaretto and bring to a boil in the pan.
• Add the heavy cream and continue cooking until slightly reduced and thick enough to coat the prawns.
• Return the prawns to the pan and cook until heated through.
• Season to taste with salt and pepper,.
• Arrange prawns 4 to a plate, in a circular pattern with the tails pointing inches.
• Mask with the sauce and serve immediately.

AMARETTO APPLE DIP

Steps:

• Combine cream cheese, brown sugar, powdered sugar, amaretto, vanilla extract, and milk in a food processor. Process until creamy.

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

AMARETTO SHRIMP ALMANDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
• Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
• Return the shrimp and pasta to the skillet, and toss together until heated through.

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

AMARETTO SHRIMP

Steps:

• Prepare shrimp by peeling, but leave tails on.
• Use a sharp knife to lightly score a line down the back of each shrimp.
• Over medium heat, saute onions in a skillet with the olive oil until onions are transparent.
• Add shrimp and stir-fry about 5 minutes until pink.
• Add amaretto, almonds& salt.
• Cook 1 1/2 minutes until bubbly.
• Serve over cooked angel hair pasta with a sprinkle of chopped parsley and grated parmesan cheese.

ALMOND SHRIMP WITH AMARETTO BUTTER

Steps:

• Heat butter in skillet until golden brown, then saute onion in butter until translucent and barely browned.
• Add shrimp and saute about 5 minutes.
• Add amaretto, almonds and salt and cook on medium heat for another 4 to 5 minutes.
• Serve alone as an elegant appetizer, or over angel hair pasta as an entree.