Mesquite Almond Shrimp

Ready in 1 hour
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Mesquite Almond Shrimp"

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Utilizing mesquite flour this recipe could be an appetizer or a full dinner.


Ingredients

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1 large shrimp
1/4 c tangerine juice; plus 1 TBS grated zest divided
2 tbsp rum
bitters
1 Salt
1 Black pepper
1/2 tsp Sugar
1 c almonds; chopped sliced
mesquite flour
1/4 tsp cayenne powder
2 Eggs
vegetable oil for frying

Original recipe makes 8

Servings  

Preparation

In a large, nonreactive bowl, toss the shrimp with the tangerine juice, rum, bitters, a pinch of salt, a couple grinds of pepper and sugar. Cover and rerigerate for 1 hour.

In a medium bowl, toss the almonds with the mesquite flour, chile powder, one-fourth teaspoon salt and the zest. Set aside. In a separate bowl, whisk the eggs with 1 tablespoon of water.

Remove the shrimp from the refrigerator and take them out of the marinade one at a time, shaking off the excess. Holding the tail, dip the shrimp into the egg wash, then shake off the excess and place in the breading. Press the breading onto both sides of the shrimp (do not coat the tail), then place the breaded shrimp on a parchment-lined baking sheet. Repeat with the remaing shrimp.

In a large saute pan, add enough oil to fill the pan 1 inch from the bottom. Heat the oil until a thermometer inserted reads 350 degrees. Gently place several shrimp in the oil, making sure they do not touch, and fry 1 to 2 minutes, until the breadinb is golden brown. Flip the shrimp over and cook the other side about a minute, until the shrimp is firm and the breading is golden brown. Remove and drain on a paper-towel-lined baking sheet. Repeat with the remaining shrimp.

Credits

Added on Award Medal
Calories Per Serving: 212 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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