Almond Fried Shrimp

Recipe Ingredients

1 cup	62g / 2.2oz	All purpose flour
1 pinch		Salt
2 cups	474ml	Milk
4		Eggs
12		Uncooked jumbo shrimp
1 1/2 cups	139g / 4.9oz	Sliced almonds - (5 oz)
6 cups	1422ml	Vegetable oil

Recipe 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 350F. 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.

Source:
The Almond Board of California

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