Amaretto Shrimp
By: Carol - Statford, CT - 2016 Recipe Contest
"When I need a dish that is going to really impress my guests without making me spend hours in the kitchen, I always make my Amaretto Shrimp. The flavors are unexpectedly fabulous! The sauce is rich and creamy with a sweet nuttiness and touch of heat that plays so well with the delicate shrimp. The Door County Amaretto Coffee adds a delicious complexity to the sauce that makes it taste like a holiday dish while being easy enough to make for a weeknight dinner."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: Amaretto Coffee 10 oz. Bag Ground
- ½ Tablespoon vegetable oil
- 1 pound large raw shrimp, peeled and deveined, tails on
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 Tablespoons salted butter
- 1 cup yellow onion, diced
- ⅛ teaspoon crushed red pepper flake
- ½ cup Amaretto liqueur
- 1 Tablespoon all purpose flour
- 2 cups Door County Coffee Amaretto, freshly brewed
- 1 cup heavy whipping cream
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly ground
- ½ pound fettuccini pasta, cooked
- 2 Tablespoons Italian parsley, chopped
- ¼ cup slivered almonds, toasted
Instructions
- Heat the vegetable oil over high heat in a large deep sauté pan. Season the shrimp with the salt and pepper. Carefully add the shrimp to the pan. Sear each side for 45 seconds. The shrimp will be bright pink on the outside but still raw in the middle. Remove from the pan and set aside.
- Lower the heat on the pan to medium and add the salted butter. Once it has melted, add the diced onion and red pepper flakes. Cook until fragrant and the onions are translucent.
- Add the Amaretto liqueur. Cook until the liqueur has reduced to a syrupy consistency, about 3 to 5 minutes. Add the flour, stirring constantly until a thick paste forms.
- Whisk in the Door County Coffee Amaretto, heavy cream, granulated sugar, salt, and pepper. Simmer over medium heat for 10 to 15 minutes for the sauce to thicken, stirring occasionally. Add the seared shrimp back to the sauce and simmer for another 3 to 5 minutes or until the shrimp are cooked through.
- Serve the shrimp and sauce over the cooked fettuccini. Garnish with chopped parsley and slivered almonds. Enjoy!
Makes 4 Portions