Author Notes: While I usually serve this as a starter, it really is a meal in itself. Who doesn’t love melty cheese and succulent shrimp? —janet voris
Serves: 6-8
Ingredients
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1
pound Peeled, deveined, raw shrimp, 26-30 count or larger, seasoned with salt and pepper.
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2-3
tablespoons Butter, divided
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2
Cloves Garlic, minced
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1 1/2
tablespoons Lemon juice, from about 1/2 small lemon
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2
tablespoons Brandy
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1- 13
ounces Wheel of Brie, Rind trimmed around edges only
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1/3
cup Sliced almonds
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1
tablespoon Parsley, minced
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1
French bagette, sliced
Directions
- Preheat a 10″ skillet over med-high heat. Melt half of the butter.
- Add shrimp and saute until just pink about 1 minute each side, adding garlic half way through cooking.
- Add lemon juice and brandy. Shake pan to mix. Transfer shrimp and juices to a bowl.
- Add remaining butter to pan, then add brie wheel. Scatter almonds around brie. Let brie brown on one side, 1-2 mins. Covering pan will encourage melting.
- Flip brie over, stir almonds and let brie brown on other side, covering until melted, 1-2 minutes more.
- Add shrimp back to pan, Sprinkle with parsley. Allow shrimp to warm up 30 seconds, then plate up.
- Serve with bagette slices.
Photo by janet voris