Almond Fried Shrimp
St. George & the Dragon - Naples, FL
Gourmet February 1990

1 large egg
1 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
18 Saltine crackers, crushed fine (about 1 cup)
1/2 cup finely chopped blanched almonds
2 tablespoons snipped fresh chives
1 pound shrimp (about 28) shelled, deveined if desired, and butterflied, leaving the tails intact
Vegetable oil for deep-frying
Lemon wedges as an accompaniment

In a bowl whisk together the egg, milk, salt, and freshly ground black pepper to taste, put the flour in another bowl, and in a shallow dish combine the crackers, almonds, and chives. Working with 1 shrimp at a time, dip the shrimp into the egg mixture, letting the excess drip off, and dredge them in the flour, shaking off the excess. Dip the shrimp in the egg mixture again, letting the excess drip off, and roll them in the cracker mixture, patting the mixture onto them.
In a deep skillet heat 1 1/2 inches of the oil to 375ºF., in it fry the shrimp in batches for 30 to 45 seconds on each side, or until they are golden brown, and transfer the shrimp with a slotted spoon to paper towels to drain. Serve the shrimp with lemon wedges and cocktail or rémoulade sauce. Serves 4.