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Sauteed Shrimp with Almonds | OurItalianTable.com

Sicilian Sauteed Shrimp with Almonds


Description

The perfect easy antipasto or first-course for the holidays – sauteed shrimp made festive with a sprinkling of almonds and toasted breadcrumbs!


Ingredients

Scale

For the breadcrumbs:

  • 2 tablespoons extra-virgin olive oil
  • ½ cup panko breadcrumbs
  • 1 medium clove garlic
  • Kosher salt

For the shrimp: 

  • 2 tablespoons extra-virgin olive oil
  • 1 medium clove garlic
  • 1 pound jumbo shrimp, peeled, tail left on, deveined
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup dry white wine
  • ¼ cup Italian flat-leaf parsley, chopped
  • ¼ cup sliced almonds

To serve: Lemon slices


Instructions

Make the breadcrumbs: Heat the oil in a small pan over medium-low heat. Give the garlic clove a smash with the side of a chef’s knife. Discard peel. Add the garlic to the pan and cook until it sizzles and is fragrant about 30 seconds. Add in the breadcrumbs. Stir to combine. Continue to cook, stirring occasionally, until the breadcrumbs are golden and toasted. Watch very carefully as the breadcrumbs can burn very quickly.  Remove from the heat. Remove the smashed garlic clove. Season lightly with salt. Place the breadcrumbs in a bowl and set aside.

Cook the shrimp: In a large skillet, heat the olive oil over medium-low heat. Give the garlic clove a smash with the side of a chef’s knife. Add the garlic to the pan and cook until it sizzles and is fragrant about 30 seconds. Remove from the pan.

Add in the shrimp. Season lightly with salt and pepper. Cook until the shrimp turn pink, about 2 minutes on each side.

Add in the wine and parsley and stir until the wine has evaporated.

Plate the shrimp. Sprinkle with the sliced almonds and toasted breadcrumbs. Serve immediately with lemon slices alongside.

Make-ahead: The breadcrumbs can be made up to 3 days in advance. Place in an airtight container and refrigerate. Bring to room temperature before using.

 

Notes

  • You may be tempted to skip the breadcrumbs but don’t! They add a wonderful texture and crunch to the dish. In fact, we usually make extra so we can sprinkle them on other dishes throughout the week.