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Shrimp: Almond Fried Shrimp

Source of Recipe


Gourmet, February 1990






List of Ingredients



• 1 large egg
  
• 1 cup milk
  
• 1/2 tsp salt
  
• 1 cup all-purpose flour
  
• 18 Saltine crackers, crushed fine (about 1 cup)
  
• 1/2 cup finely chopped blanched almonds
  
• 2 Tbsp snipped fresh chives
  
• 1 lb. shrimp (about 28), shelled, deveined if desired, and butterflied, leaving tails intact
  
• Vegetable oil for deep-frying
  
• Lemon wedges, as an accompaniment
  






Instructions



1. In a bowl, whisk together the egg, milk, salt and freshly ground black pepper to taste; put the flour in another bowl, and in a shallow dish combine the crackers, almonds and chives.
   
   
2. Working with one shrimp at a time, dip the shrimp into the egg mixture, letting the excess drip off, and dredge them in the flour, shaking off the excess. Dip the shrimp in the egg mixture again, letting the excess drip off, and roll them in the cracker mixture, patting the mixture onto them.
   
   
3. In a deep skillet, heat 1-1/2 inches of the oil to 375º F; in it, fry the shrimp in batches for 30 to 45 seconds on each side, or until they are golden brown, and transfer the shrimp with a slotted spoon to paper towels to drain.
   
   Serve the shrimp with lemon wedges and cocktail or rémoulade sauce.
   
   Serves 4