Almond Shrimp with Amaretto Butter

"A fabulous, romantic dish for two - and it's quick and easy! I adapted the recipe from a Junior League of Lafayette, LA recipe; they say that it is the creation of Sous Chef Bryan Richard of Chez Marcelle. The original recipe calls for an entire stick of butter, but I think you'll agree that 3 tbsp. is plenty. If you like Amaretto, you'll love this! It can be served with angel hair pasta, but I like to eat it without so as not to interfere with the delicious flavors."
photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
Ready In:




  • 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.

Questions & Replies

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  1. I really liked the flavor of this dish! I used pre-cooked shrimp and marinated overnight. Doing it again I would probably use uncooked shrimp so some more of the amaretto can cook off. The result this time was a little too alcoholic tasting.
  2. This was excellent! The shrimp were perfectly cooked and the sauce is awesome. The only thing I will change next time I make it is to thicken up the sauce a little. We served it with basmati rice. Thanks for posting such a delicious and different recipe.
  3. Too strong of an Amaretto flavor. My husband and I did not like this at all and threw more than half of it away.
  4. Deliciously shrimp food!
  5. This was great! I think next time I may marinate it in some more amaretto though so the flavor is a bit stronger but even done the way it says yielded a great delicate flavor and it went really well on top of rice. The slivered almonds also went well on the rice being that they are the same shape and almost size, they gave the dish a crunch factor. The whole dish came together very quickly and I agree that the taste would lead you to believe otherwise. I will definately be making this one again!



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