Aunt Peggy'S Shrimp Amandine
A flavorful shrimp and almond dish with a creamy tomato sauce, perfect for elegant dinners or special occasions with a rich, savory profile.
Ingredients
Instructions
- Shell and devein the shrimp; cook in boiling salted water for 5 minutes, then drain and set aside.
- Cook the rice, drain, and cool.
- Saute chopped green pepper and onion in butter for 5 minutes.
- Add undiluted condensed tomato soup, light cream, mace, salt, pepper, sherry, and sliced almonds to the sauteed vegetables.
- Combine the cooked shrimp with the sauce mixture.
- Turn the mixture into a 1/2-quart casserole dish.
- Refrigerate until ready to serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice or a pinch of cayenne pepper to the sauce. If you're out of sherry, white wine or a splash of vinegar can be a good substitute. Ensure the shrimp are cooked just until they turn pink to avoid a rubbery texture. You can also swap the white rice for cauliflower rice for a low-carb option.
Serving Suggestions
Serve Aunt Peggy's Shrimp Amandine over a bed of fluffy white rice for a comforting meal. Pair it with a light salad or steamed vegetables for a balanced plate. This dish also pairs beautifully with Sea Scallops With Basil Sauce for a delightful surf-and-turf experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or broth to keep the sauce creamy. Avoid microwaving, as it may overcook the shrimp and make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Peggy'S Shrimp Amandine contains roughly 1878 calories, with 62g protein, 70g carbohydrates, and 162g fat. It is an excellent source of protein (124% of the Daily Value), dietary fiber (121% of the Daily Value), and vitamin C (75% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 937mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely before cooking. Place the shrimp in the refrigerator overnight or submerge them in cold water for quick thawing. This will ensure they cook evenly and retain their flavor.
Is there a vegetarian version of this dish?
To create a vegetarian version, you could substitute the shrimp with sautéed mushrooms or zucchini. Additionally, replace the light cream with a plant-based cream alternative. Adjust the seasoning to enhance the flavors of the vegetables and maintain a delicious sauce.
What can I serve with this dish?
This dish pairs well with a variety of sides. A light green salad or steamed asparagus can complement the flavors nicely. You could also serve it alongside Oven Fried Snapper for a diverse seafood experience. Consider some crusty bread to soak up the delicious sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).