Almond Fried Shrimp
Recipe courtesy of: Clancey's restaurant in April 1989 Lillian Austin column, the News-Press. In March 1989, Bon Appetit magazine published a recipe from Clancey's restaurant in its R.S.V.P. section. Several readers in the area wrote to Lillian Austin about the magazine article, and Bill Walker of Clancey's in Fort Myers, Florida agreed to share the recipe with her readers. Clancey’s sold – New owner to keep it Clancey’s. At the time the recipe was described as a Clancey's classic. It is no longer on the menu, but you can make it at home.Flavors of Paradise shares recipes with historic ties to Southwest Florida. Some changes may be needed to update recipes for today's kitchens.
Ingredients
- 1 cup all-purpose flour
- pinch of salt
- 2 cups milk
- 4 eggs
- 12 uncooked jumbo shrimp peeled, deveined, butterflied (tails intact)
- 1 1/2 cups sliced almonds about 5 ounces
- 6 cups vegetable oil for deep-frying
- cocktail sauce
- tartar sauce
- lemon wedges
Instructions
- Line large baking sheet with wax 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 one day ahead; cover with foil.
- Heat oil in heavy saucepan to 350 degrees.
- Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about three minutes.
- Using slotted spoon, transfer to paper towels; let drain.
- Serve with cocktail sauce, tarter sauce and lemon.
