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Shrimp Saute Mexicali



In a large skillet heat olive oil over medium-high heat.
Add tomatoes through salt and pepper mixing ingredients together and saute for 2 to 3 minutes.
Add the shrimp and saute them just until they turn pink.
Add the Madeira and orange juice and deglaze the pan.
Cook for an additional 2 to 3 minutes or until the liquid is reduced by half.
Add the butter and swirl it in so that the sauce thickens.
Serve over rice and garnish with the toasted slivered almonds.