| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Vegetables |
|
Cyberealm, Fish, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1 |
pn |
Salt |
| 2 |
c |
Milk |
| 4 |
|
Eggs |
| 12 |
|
Uncooked jumbo shrimp |
| 1 1/2 |
c |
Sliced almonds (5 oz) |
| 6 |
c |
Vegetable oil |
INSTRUCTIONS
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 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover
with foil.) Heat oil in heavy large saucepan to 350~. 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.
Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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