Almond Fried Shrimp
Give your shrimp a unique taste with this simple recipe that your whole family will love!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | pn |
salt
|
*
|
| 2 | cups |
milk
|
|
| 4 | large |
eggs
|
|
| 12 | each |
shrimp
uncooked, jumbo |
*
|
| 1 ½ | cups |
almonds
sliced (5 oz) |
|
| 6 | cups |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | pn |
salt
|
*
|
| 473 | ml |
milk
|
|
| 4 | large |
eggs
|
|
| 12 | each |
shrimp
uncooked, jumbo |
*
|
| 355 | ml |
almonds
sliced (5 oz) |
|
| 1.4 | l |
vegetable oil
|
|
Directions
Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper.
Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1½ hours. (Can be prepared up to 1 day ahead. Cover with foil.)
Heat oil in heavy large saucepan to 350℉ (180℃). Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain.
Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.
