Ingredients Jump to Instructions ↓

  1. 16 Unpeeled jumbo fresh shrimp

  2. 2 cups 125g / 4.4oz All-purpose flour

  3. 1/8 teaspoon 0.6ml Salt

  4. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  5. 1 cup 237ml Milk

  6. 2 cups 396g / 13oz Eggs - lightly beaten (large)

  7. 2 cups 474ml Ground walnuts Vegetable oil - for frying Commercial cocktail sauce Commercial tartar sauce Lemon wedges - for garnish Fresh parsley sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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; heat 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. This recipe yields 4 servings.


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