| Ingredients: 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 |
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 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 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 |