Recipe - Shrimp With Toasted Almonds And Sherry Sauce

2 tablespoon Butter
One half cup Sliced almonds
1 pound Shrimp, peeled and deveined
One fourth cup Fresh parsley, chopped fine
1 tablespoon Lemon juice, freshly
squeezed
4 sl Bacon, cooked and crumbled
Salt and pepper, to taste
One fourth cup Dry cocktail sherry
One fourth cup Heavy cream, room temp
Cooked rice

Melt butter in a mediumsized skillet over mediumhigh 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.
Posted to MCRecipe Digest V1 #346

Recipe by: Bill Camarota

From: Bill Camarota gfx4tv@acy.digex.net

Date: Mon, 16 Dec 1996 20:16:32 0500 (EST)