Granny's
Almond Fried Shrimp
1 cup All purpose flour
1 pch Salt
2 cup Milk
4 x Eggs
12 x Uncooked jumbo shrimp
1 1/2 cup Sliced almonds (5 oz)
6 cup Vegetable oil
Method :
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
The
person who tries to live alone will not succeed as a human being. His heart
withers if it does not answer another heart. His mind shrinks away if he hears
only the echoes of his own thoughts and finds no other inspiration.
- Pearl S. Buck