Step Aside Coconut Shrimp

There's a new kid in town, he's Almond-Crusted Shrimp.

I'll still adore and eat coconut shrimp but this appetizer is closer to home. The crust is of almonds. There are lots of almonds in Greece.

I'm Greek-Canadian, the dish screams Greek, the recipe source is from Canada, I'm born in Canada and... my blog is about sharing food with you.

I've written before that here in Ontario we must buy our liquor from a government operated monopoly of distributors called the Liquor Control Board of Ontario (LCBO).

The LCBO publishes Food & Drink to commence each new season with food and drink ideas. I never miss a copy.

This appetizer is courtesy of Marilyn Bentz-Crowley and I must wholeheartedly thank her for this wonderful creation.

Most of the work in making this dish is in the prep work but to save time I bought de-veined shrimp and then I set up my assembly line for dressing the shrimp with the coating.

Got a hot date? Wanna WOW guests? Love shrimp? Try this appetizer out. If your love coconut shrimp, you'll adore Almond-Crusted Shrimp...maybe even more so!

Follow the directions as I've laid out. The size 21-25 shrimp count are ideal, each one is 3 bites, you need about one package of sliced almonds and the combo of flour, corn starch and milk made for a good, sticky batter for the almond slices to stick to.

As a dipping sauce, I offered a red pepper jelly. It's sweet with a spicy bite at the end, perfect!

Coconut shrimp...sorry...you're so April 2nd...Almond-Crusted Shrimp is the appetizer of tomorrow.

Almond-Crusted Shrimp
(appetizer for 4)

1lb. large tail-on shrimp (21-25 size)
1/3 cup all purpose flour
2/3 cup corn starch (divided in half)
1/4 tsp salt
1/3 cup milk
splash of Amaretto liqueur
100 gr. blanched sliced almonds
approx. 2 cups of sunflower oil

1. Peel shrimp if needed, leaving tails attached. Pat-dry and reserve.
2. To make the batter, stir flour with 1/3 cup of corn starch and the salt. Stir in the Amaretto and milk until smooth. Add a little more if needed to have a thick but pourable batter.
3. Pre-heat your oven to 175F to keep shrimp warm until serving (if making a large batch).
4. Set up your dipping stations of your shrimp, then a bowl with your remaining 1/3 cup of corn starch, the bowl with the batter, a plate with the blanched almonds and finally a large plate lined with wax paper (so the shrimp do not stick).
5. Heat your oil in a fryer or deep frying pan and heat the oil to a temp. of 350F.
6. Fry your shrimp in batches for about 2-3 minutes (flip halfway) and reserve in your pre-heated oven until they are all done and you're ready to serve.
7. Serve with a bowl of red pepper jelly and lime wedges.
   

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