Shrimp With Toasted Almonds And Sherry Sauce
Yield: 2 Servings
Recipe by: Bill Camarota
Date: Mon, 16 Dec 1996 20:16:32 -0500 (EST)

2 tb butter
1/2 c sliced almonds
1 lb shrimp, peeled and deveined
1/4 c fresh parsley, chopped fine
1 tb lemon juice, freshly squeezed
4 slices bacon, cooked and crumbled
salt and pepper, to taste
1/4 c dry cocktail sherry
1/4 c heavy cream, room temp
cooked rice

Melt butter in a medium-sized skillet over medium-high heat. Add almonds and saute until brown. Add shrimp, parsley, lemon juice, bacon, salt and fresh ground pepper, and simmer until shrimp are just turning pink. Add the sherry and cook until slightly reduced. Finally add heavy cream and cook a minute or two more. Pour over hot cooked basmati rice. Garnish with parsley sprigs if desired.