Shrimp In Beer Creole
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Shrimp||2 Pound, shelled and deveined|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Small mushrooms||1⁄2 Pound|
|Sweet hungarian paprika||1 Tablespoon|
|Tomato paste||1 Teaspoon|
|Light beer||1 Cup (16 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
In a small skillet saute' 1/2 c.sliced, blanched almonds in 1 tbs each of butter and oil, tossing them until they are golden.
Drain the almonds on paper towels; sprinkle them with salt and put aside.
In a saucepan cook 2 lbs. shrimp, in 1/2 stick butter over moderate heat, tossing until they just turn pink.
Transfer the shrimp and pan juices to a bowl and reserve them covered with a buttered round of wax paper.
Add 2 tb. butter to the pan and in it saute' 1/4 c. minced scallions and 1 green pepper cut into strips, until they are softened.
Add 1/2 lb. small mushrooms, 1 tbs sweet Hungarian paprika and salt and pepper to taste.
Cook the mixture, tossing, until the mushrooms are tender.
Stir in 1 tsp.tomato paste, 1 cup light beer and reserved pan juices and reduce liquid over HIGH HEAT to 1/2 cup.
Reduce heat to low, add 3/4 cup heavy cream and simmer the mixture until it's hot.
Arrange the shrimp mixture on a heated platter with a rice pilaf mold and garnish with the almonds.