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