Jan Pashley - Lighthouse I (S)
Lighthouse I (S)
Jan Pashley
Buy This Art Print At AllPosters.com





 Try Something New

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Seafood Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Almond Fried Shrimp



"The discovery of a new dish does more for the happiness of the human race
than the discovery of a star."

Anthelme Brillat-Savarin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!



[Flag Campaign icon]



Almond Fried Shrimp
St. George & the Dragon - Naples, FL
Gourmet February 1990

1 large egg
1 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
18 Saltine crackers, crushed fine (about 1 cup)
1/2 cup finely chopped blanched almonds
2 tablespoons snipped fresh chives
1 pound shrimp (about 28) shelled, deveined if desired, and butterflied, leaving the tails intact
Vegetable oil for deep-frying
Lemon wedges as an accompaniment

In a bowl whisk together the egg, milk, salt, and freshly ground black pepper to taste, put the flour in another bowl, and in a shallow dish combine the crackers, almonds, and chives. Working with 1 shrimp at a time, dip the shrimp into the egg mixture, letting the excess drip off, and dredge them in the flour, shaking off the excess. Dip the shrimp in the egg mixture again, letting the excess drip off, and roll them in the cracker mixture, patting the mixture onto them.
In a deep skillet heat 1 1/2 inches of the oil to 375ºF., in it fry the shrimp in batches for 30 to 45 seconds on each side, or until they are golden brown, and transfer the shrimp with a slotted spoon to paper towels to drain. Serve the shrimp with lemon wedges and cocktail or rémoulade sauce. Serves 4.

Index - Seafood Recipe Archives

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: November 30, 2000.