How to make it

  • Peel devein and butterfly shrimp leaving tails intact.
  • Line large baking sheet with waxed paper.
  • Place flour in medium bowl then add salt.
  • Whisk milk and eggs in large bowl.
  • Dredge shrimp in seasoned flour then shake off excess then dip in milk mixture.
  • Press almonds over shrimp coating all but tails then place on prepared sheet.
  • Curl tails up over shrimp then cover with foil and freeze for 2 hours.
  • Heat oil in heavy large saucepan to 350.
  • Add frozen shrimp to oil in batches and cook until deep golden brown about 3 minutes.
  • Transfer to paper towels using slotted spoon and allow to drain.
  • Place on serving platter with cocktail sauce, tartar sauce and lemon wedges.

Reviews & Comments 2

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  • vickycummins 10 years ago
    Another great recipe for Lent!! YUM!
    Was this review helpful? Yes Flag
    " It was excellent "
    cheryilyn ate it and said...
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