lundi 3 octobre 2022

Almond-crusted Shrimp

 


                Angel hair pasta tossed with olive oil, grated parmesan and chopped fresh parsley or basil makes an excellent match with the crunchy shrimp.

Makes 4 servings

  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 egg
  • 2 tablespoons water
  • ¾ cup panko or plain dry bread crumb
  • One-third cup sliced almond
  • 16 uncooked peeled deveined extra-large shrimp, thawed if frozen and peel left on tails
  • ¼ cup butter, melted
  1. Heat oven to 375F (190C) ; generously spray 15 x 10 x 1-inch pan with cooking spray.
  2. Pat shrimp dry with paper towel.
  3. In shallow dish, mix flour and salt ; in another shallow dish, beat egg and water with a fork or a wire whisk until well mixed ; in a third shallow dish, mix bread crumbs and almonds.
  4. Dip each shrimp into flour, turning to coat ; then dip into egg, coating well.
  5. Finally, cover with bread crumbs mixture, spooning mixture over shrimp and pressing to coat ; place coated shrimp in pan and drizzle with butter.
  6. Bake uncovered 30 to 35 minutes or until shrimp are pink.
BON APPÉTIT

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