Prawns With Almond Sauce Recipes

ALMOND-CRUSTED SHRIMP

Steps:

• Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
• In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds.
• Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter.
• Bake 30 to 35 minutes or until shrimp are pink and firm.

JHINGA NISHA (PRAWNS IN SAFFRON, CASHEW NUT AND ALMOND SAUCE!)

Steps:

• Drop almonds and cashewnuts in 2 separate pans of boiling water.
• Boil for 30 minutes and drain.
• Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
• Whiz until they form a paste.
• Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord.
• Wash and pat dry.
• Crumble saffron into warm milk.
• Leave to infuse.
• Remove the tiny black cardamom seeds and grind to a fine powder.
• Set aside.
• Heat the ghee in a wide pan over medium-high flame.
• Saute the onions until golden and the oil starts to separate from them.
• Add chillies and ginger.
• Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above) and keep stirring until the ghee separates out and the paste leaves the sides of the pan.
• Add the prawns and 2 tbsps.
• of cold water.
• Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency.
• Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
• Finally, add the cream and once hot transfer to a serving dish.
• Sprinkle with cardamom powder and fresh green corriander leaves.
• Serve hot with steamed Basmati white rice.

ALMOND-CRUSTED SHRIMP

Steps:

• Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
• Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
• Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
• Use remaining oil as necessary.
• Serve immediately, accompanied by lemon wedges, if desired.

THAI ALMOND BUTTER SHRIMP

Steps:

• Add chicken stock and diced tomato in a small pot and simmer over low heat (5 minutes).
• add coconut milk and continue to simmer to meld all the flavors together and that the sauce has thickened.
• Add shrimp and cook for another 5 minutes.
• Turn off heat and take shrimp out on a separate dish and add almond butter and apple sauce and whisk in the thickened sauce.
• Add the shrimp into bowls and add extra tomato slices for garnish as desired.

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.

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.