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Add a photoServings: 4
Ingredients
- 1 c. All purpose flour
- 1 pch Salt
- 2 c. Lowfat milk
- 4 x Large eggs
- 12 x Uncooked jumbo shrimp
- 1 1/2 c. Sliced almonds (5 ounce)
- 6 c. Vegetable oil
Directions
- Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper.
- Place flour in medium bowl; add in salt. Whisk lowfat milk and Large eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in lowfat milk mix. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet.
- Curl tails up over shrimp. Freeze till hard, about 1 1/2 hrs. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350 . Loosen shrimp from paper. Add in frzn shrimp to oil in batches and cook till deep golden, about 3 min. Transfer to paper towels using slotted spoon.
- Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.
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