Walnut fried shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Unpeeled jumbo fresh shrimp | |
| 2 | cups | All-purpose flour |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Milk |
| 2 | larges | Eggs, lightly beaten |
| 2 | cups | Ground walnuts |
| Vegetable oil | ||
| Commercial cocktail sauce | ||
| Commercial tartar sauce | ||
Directions
Peel shrimp, leaving tails intact; devein, if desired.
Combine flour, salt, and pepper; stir well. Combine milk and eggs; stir well. Dip shrimp into egg mixture, and dredge in flour mixture.
Dip shrimp into egg mixture again, and dredge in ground walnuts.
Place coated shrimp on a wax paper-lined baking sheet, cover shrimp and freeze 2-hours.
Pour oil to depth of 2 to 3 inches into a Dutch oven; hear to 350 degrees. Fry shrimp, a few at a time, until golden. Drain on paper towels.
Arrange shrimp on a serving platter; serve with cocktail sauce and tartar sauce. Garnish, if desired, with lemon wedges and fresh parsley sprigs.