Almond Stuffed Shrimp

A show stopping appetizer, these stuffed shrimp are packed with flavour and finished with a rich, nutty almond brown butter!

Ingredients:

1 lb large shrimp (16–20 count), peeled and deveined, tails on

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5 oz panko breadcrumbs
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½ tbsp fresh chopped garlic
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4 oz unsalted butter, melted
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⅓ cup fresh chopped parsley
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2 oz almond slivers, divided
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½ lemon, juiced
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3 oz salted butter (for brown butter)
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Kosher salt, to taste
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Cracked black pepper, to taste
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Olive oil, for drizzling
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Fresh parsley, for garnish
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Directions:

1. Prepare the Stuffing:

In a food processor, combine panko, garlic, parsley, a pinch of salt, a few cracks of black pepper, and 1 oz of almond slivers. Pulse for about 1 minute until the mixture is fine and well blended.

With the motor running, slowly drizzle in the melted butter. Continue mixing until the mixture holds its shape when pressed think of forming a moist, crumbly ball.

2. Shape & Stuff the Shrimp:

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Preheat your oven to 400°F (200°C).
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Scoop the stuffing mixture into small balls, one for each shrimp, and place them on a parchment-lined baking sheet.

Wrap each shrimp around a stuffing ball, gently pressing to secure. Arrange them with the tails up for a beautiful presentation. Drizzle lightly with olive oil.

3. Bake:

Bake the shrimp for 10 minutes, or until the shrimp are pink, opaque, and the stuffing is lightly golden on top.

4. Make the Almond Brown Butter:

While the shrimp bake, melt the 3 oz of salted butter in a skillet over medium heat. Add the remaining 1 oz of almond slivers.

Cook, swirling the pan frequently, until the almonds are golden and the butter turns a nutty brown and becomes foamy, this should take about 3–5 minutes. Remove from heat and swirl gently to combine, add lemon juice to the butter and mix.

5. Finish & Serve:

Spoon the warm almond brown butter over the top, making sure each shrimp gets a good drizzle.

Garnish with fresh chopped parsley and serve immediately.

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