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
We are able to track the history of `recipes` far back into distant history, at least as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just very basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During Roman times 25BC a roman called Apicius created a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient cooks made use of a wide range of herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Closer to modern times, there were some recipe books from the 14th Century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that is served today, but rather recipes for the types of food on the tables of the upper classes of that period. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in books on cooking, the majority of which still exist in private collections. During the succeeding few centuries, the rich and powerful families of the West competed with each other to offer the best banquets, and because of this cooks and their collection of recipes became highly prized. Even so, it was during the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookery books are in great demand, due to higher levels of literacy, people having more free time and disposable income. Like it or not, the introduction of television gave us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Almond Fried Shrimp recipe.
