Recipe: Amaretto Shrimp

AMARETTO SHRIMP

1/2 cup (1 stick) butter
1 medium-size white onion, finely minced
1 lb large shrimp, butterflied, peeled/tail on
1/2 amaretto liqueur
1 cup blanched almonds, sliced
1/2 tsp salt
chopped fresh parsley (for garnish)

Melt butter in skillet until golden brown. Add onions. Saute until transparent.

Add shrimp and stir fry 5 minutes until pink.

Add Amaretto, almonds and salt; cook 1 1/2 minutes until bubbly.

Serve in a scallop shell or ramekin with a sprinkle of chopped parsley.

Servings: 4
Source: Voila! Lafayette Centennial Cookbook 1884-1984 by the League of Lafayette, Louisiana