Almond Baked Shrimp
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Yield: 4 appetizers of 3 shrimp each or 2 entrees of 6 shrimp each

  c  unbleached, all purpose flour
1/8 tsp salt
 c  milk

1 egg white

12 each uncooked, peeled and de-veined jumbo shrimp, tail on

1 c  sliced almonds,  coarsely crushed

Olive oil, butter or vegetable oil

 Mix flour and salt together in a shallow bowl.  Whisk the milk and egg white in another shallow bowl.  Dredge the shrimp (not the tails) in the flour, then the milk mixture.  Press almonds over shrimp and place on greased sheet pan.  Drizzle with olive oil, butter or vegetable oil.

Bake at 350 degrees for 8-10 minutes, until firm to the touch and the almonds are lightly toasted.
Serve with fresh lemon wedges.

 

 

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