1 cup all purpose flour
1 pinch salt
2 cup milk
4 each eggs
12 each uncooked jumbo shrimp
1 1/2 cup sliced almonds (5 oz)
6 cup 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.
Servings: 4 servings
Almond Fried Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Nut; Seafood; Shrimp
The History of Recipes
It is possible to track the history of written recipes far back into ancient history, certainly as far back into history as ancient Egypt, and quite possibly further than that. However, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by the Romans. He recounts how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks made use of many different spices and herbs, including some that we all recognise such as basil, mint and parsley. During the next few hundred years, the upper-class families of the West competed to lay on the most exotic banquets, and as a result chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery publications were highly popular mostly due to increased literacy, increased leisure time and having more money. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Almond Fried Shrimp recipe.
