Devilish Almonds Les Fougeres Recipe For Shrimp

SHRIMP DE JONGHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place shrimp in a baking dish.
• Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
• Bake in the preheated oven until golden brown, about 25 minutes.

CHEF JOHN'S DEVILED SHRIMP RAGU

Steps:

• Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
• Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
• Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
• Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
• Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
• Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

GRILLED SHRIMP WITH ALMONDS

Steps:

• Prepare a charcoal fire or preheat a gas or electric grill. Set the chopped tomatoes to drain in a fine-mesh colander or sieve.
• In a small sauté pan over medium-low heat, toast the almonds in a tablespoon of the oil, stirring frequently, until the almonds are golden brown- about 5 to 7 minutes-being careful not to burn them. Transfer the almonds to a mortar, food processor, or blender. In the oil remaining in the pan, gently sauté the garlic cloves, stirring frequently, until they are golden-about 15 minutes. Add the garlic to the almonds along with the parsley, black pepper, and hot pepper. Pound in the mortar or process or blend, gradually adding in the drained tomatoes to make a thick sauce. (If you're using a food processor or blender, be careful not to overprocess; the mixture should be a little granular from the almonds.)
• Transfer the sauce to a bowl and beat in the lemon juice and vinegar. Reserve 2 tablespoons of the remaining oil and beat the rest into the sauce. Set the sauce aside.
• Toss the shrimp with the reserved 2 tablespoons oil. Cook the shrimp on the hot grill, about a minute to a side, until the shells are papery and the flesh is thoroughly cooked. Pile the shrimp on a platter and serve the sauce in a separate bowl (less messy); or pour the sauce over the hot shrimp and serve (very messy but delicious).

GARLIC ALMOND SHRIMP

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

DEVILED SHRIMP

Steps:

• Shell and devein the shrimp.
• Bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes ONLY.
• Drain at once and rinse in cold water to stop the cooking process.
• In a bowl combine the lemon slices, onion slices and pimiento; toss well.
• In a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley.
• Whisk together and add to the bowl with the lemon slice mixture.
• Arrange the shrimp on a serving dish and pour the marinade over the top.
• Cover and chill for 3 hours ( no longer ) before serving.
• Serve with toothpicks .