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Recipe Name: Almond Fried Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fish Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) All purpose flour
1 Pinch(s) Salt
2 Cup(s) Milk
4 Eggs
12 Uncooked jumbo shrimp
1 1/2 Cup(s) Sliced almonds, 5 oz
6 Cup(s) Vegetable oil
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

Nutrition (calculated from recipe ingredients)
Calories: 3445
Calories From Fat: 3183
Total Fat: 361.4g
Cholesterol: 195.8mg
Sodium: 203.2mg
Potassium: 641.7mg
Carbohydrates: 41g
Fiber: 6.5g
Sugar: 9g
Protein: 24.4g

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