Shrimp, mango, and avocado salad with sliced almonds

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INGREDIENTS

  • 1 pound raw peeled shrimp

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1 large mango, finely diced

  • 1 shallot, finely diced

  • 1 avocado, diced

  • ¼ cup roughly chopped cilantro leaves

  • 3 tablespoons lime juice

  • ½ teaspoon sesame oil

  • 3 cups arugula

  • ¼ cup Mariani Sliced Almonds

INSTRUCTIONS

  1. Heat olive oil in a skillet over medium-high heat.  Add the garlic and sauté for 2 minutes.  Add the shrimp and sauté for 5 minutes.  Set aside.

  2. Add the mango, shallot, avocado, cilantro, lime juice, and sesame oil to a bowl.  Toss to combine.

  3. Toast the almonds.  Add the almonds to a small skillet over medium heat.  Toss over heat for 3-4 minutes, until golden brown.

  4. Assemble the salad.  Add the arugula to a bowl.  Add the shrimp and mango mixture.  Toss to combine.  Sprinkle the almonds on top.

Seared Scallop Pasta with Sage and Sliced Almonds

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INGREDIENTS

  • ⅓ cup Mariani Sliced Almonds

  • 1 pound scallops

  • 2 tablespoons olive oil

  • 16 oz. spaghetti

  • 4 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • Juice and zest of 1 lemon

  • 10 sage leaves

  • ½ cup grated parmesan cheese

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Add the almonds to a small skillet over medium heat. Stir over heat for 3-5 minutes, until lightly toasted. Set aside.

  2. Cook the pasta according to package instructions. Set aside.

  3. Add the olive oil to a large skillet over medium heat. Season the scallops with salt. Add the scallops to the skillet and sear for 2-3 minutes on each side, until brown. Remove the scallops from the skillet and set aside.

  4. Add the butter, garlic, lemon juice, lemon zest, and sage to the same skillet that you used to cook the scallops. Bring to a simmer for 1 minute, then turn off the heat and stir in the parmesan cheese.

  5. Add the pasta and scallops to the skillet and toss them together with the sauce. Sprinkle the toasted almonds on top.

Almond-Breaded Chicken Katsu

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INGREDIENTS

For the chicken:

  • 2 large chicken breasts

  • 1 cup all-purpose flour

  • 2 teaspoons garlic powder

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 egg

  • 2 cups Mariani Almonds

  • Cooking spray

For the katsu sauce:

  • ¼ cup ketchup

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons maple syrup

  • ½ teaspoon garlic powder

  • ¼ teaspoon ginger powder

For serving:

  • White rice

  • Green onions, sliced

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

  2. Add the flour, 2 teaspoons garlic powder, salt, and pepper to a bowl and mix until combined. In a separate bowl, scramble the egg.

  3. Add the almonds to a food processor and pulse 10-12 times, until a coarse meal forms. Add the ground almonds to a bowl.

  4. Dip each chicken breast in the flour mixture, then the egg, then the almond meal. Place them on the baking sheet and spray with cooking spray. Bake for 15 minutes, then flip each breast and bake for an additional 15 minutes.

  5. While the chicken is cooking, make the sauce. Add all of the sauce ingredients to a bowl and mix until combined.

  6. Serve the crusted chicken over white rice and top with the katsu sauce and some sliced green onions.