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Ingredientes
- 2 Tbsp. Butter
- 1/2 c. Sliced almonds
- 1 lb Shrimp, peeled and deveined
- 1/4 c. Fresh parsley, minced fine
- 1 Tbsp. Lemon juice, freshly squeezed
- 4 slc Bacon, cooked and crumbled
- Â Â Salt and pepper, to taste
- 1/4 c. Dry cocktail sherry
- 1/4 c. Heavy cream, room temp
- Â Â Cooked rice
Direcciones
- Heat butter in a medium-sized skillet over medium-high heat. Add in almonds and saute/fry till brown. Add in shrimp, parsley, lemon juice, bacon, salt and fresh grnd pepper, and simmer till shrimp are just turning pink. Add in the sherry and cook till slightly reduced. Finally add in heavy cream and cook a minute or possibly two more. Pour over warm cooked basmati rice. Garnish with parsley sprigs if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 2 servings | |
| Calories 764 | |
| Calories from Fat 460 | 60% |
| Total Fat 51.72g | 65% |
| Saturated Fat 20.54g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 435mg | 145% |
| Sodium 913mg | 38% |
| Potassium 696mg | 20% |
| Total Carbs 10.01g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.92g | 2% |
| Protein 55.47g | 89% |
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