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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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ALMOND FRIED SHRIMP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Darby Estate in Argyle Texas in 1998. Tried and true. This is always a big hit when we serve them at our card parties. Read more . I ususallly triple the recipe. Ingredients:
1 cup all purpose flour |
1/8 teaspoon salt |
2 cups milk |
4 eggs |
12 uncooked jumbo shrimp |
1-1/2 cups sliced almonds |
6 cups vegetable oil |
Directions:
1. Peel devein and butterfly shrimp leaving tails intact.
2. Line large baking sheet with waxed paper.
3. Place flour in medium bowl then add salt.
4. Whisk milk and eggs in large bowl.
5. Dredge shrimp in seasoned flour then shake off excess then dip in milk mixture.
6. Press almonds over shrimp coating all but tails then place on prepared sheet.
7. Curl tails up over shrimp then cover with foil and freeze for 2 hours.
8. Heat oil in heavy large saucepan to 350.
9. Add frozen shrimp to oil in batches and cook until deep golden brown about 3 minutes.
10. Transfer to paper towels using slotted spoon and allow to drain.
11. Place on serving platter with cocktail sauce, tartar sauce and lemon wedges.
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