Almond Fried Shrimp
===================
1 Cup All purpose flour
1 Pinch Salt
2 Cup Milk
4 Eggs
12 Uncooked jumbo shrimp
1-1/2 Cup Sliced almonds (5 oz)
6 Cup 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.
Servings: 4

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