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
- Peel shrimp if needed, leaving tails attached. Pat-dry and reserve.
- 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.
- Pre-heat your oven to 175F to keep shrimp warm until serving (if making a large batch).
- 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).
- Heat your oil in a fryer or deep frying pan and heat the oil to a temp. of 350F.
- 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.
- Serve with a bowl of red pepper jelly and lime wedges.
56 Responses
oh my… I am at a loss for words. All I can say is that I’m glad to be the first to comment on this post because this rocks!!! Holy… moly…
wow
Talk about crunch!!! Yummmm!
Ok, I think I have finally died and gone to heaven. Peter you just made my day. I am ready to go to bed and I am going to dream of Almond-crusted shrimp tonight. Oh good heavens!
Hehehe
You have to be kidding me!!! Those look great! I’m so hungry all of sudden, great color on those shrimp. Thanks for the comment about my news paper apperance.
Holy Makinaw Peter – these look better than the Leafs on their best days.
You know I love nut crusts! I want some of these.
Interesting about the state controlled liquor stores.I never knew that about Canada. Just like in Sweden but their prices are exhorbitant and going to one can be a pain as they are crowded especially on Fridays,run out of items, and are not always open to suit your convience.
I like people like you who aren’t afraid to think outside the box. Well in this case you thought outside the coconut.. and it looks great! Nice job.
OMG! Brilliant! As a die-hard coconut shrimp lover, I salute you! This will be on the menu at Chez SGCC tomorrow night, for sure.
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
You are so innovative. Peter. This looks delicious and full of crunch!
Really, almond crusted shrimp? Who would have thought…I’ll have to try at least one.
Very clever Peter. The almonds I imagine would give it a nice crunch.
So you’re becoming a trend-setter now? With recipes like this, I don’t see how you’ll fail! Great job.
A sexy dinner indeed!
These look amazing Peter, can’t wait to try them.
Wow, those look so elegant. they’d impress any dinner guest.
Yum! Looks really nice!
You touched my heart with this one, Peter!!! What a Beautiful dish! Never thought of coating shrimps with almonds, but now that you mention, it must have been great! By the way, how was with the hot date? je, je, je :D
Sam, thanks…I was blown away when I tasted them…we’ll dine soon.
Marie, it was crunch then sweet shrimp…Ummm.
Ben, sweet dreams are made of shrimp!lol
Erik..aren’t they a TKO to the senses? Keep up the great cooking, dude.
Giz, I’m not sure if that’s a complement…the Leafs haven’t had that many good days but I know you mean well. Stanley Cup next year? LMAO!
Glam, you know you waaant it…what do I get in return? ;)
Zen, it’s not my recipe…I just had the sense to know this would be a winner.
Sticky, you’re going to love it and if you are so inclined, Chef Rafael might even make it for you! lol
Nina, again – it’s not my dish but I was lucky to find it.
Pixie, I had 6! lol
Pete, it was “to kati allo”!
Forkful, watch this almond-shrimp race across the blogosphere.
Kittie, I wish I could have fed you some. ;)
Sylvie, these would be “deal breakers” for sure.
Peko…they were scrumptious!
Nuria, awww you’re always full of kind words. There was no date as this was my first time making them.
The next time, she will be mine! ;)
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
I’ve never heard of this combination but it sounds delicious and your photos of it look mouthwatering. To hell with coconut!
Wow. This looks really amazing. I would have never thought of this myself, but it is something I must try! Nice work!
Those look so good! I am going to go and meet my shrimp guys this weekend and I will have o try this!
Oh my goodness! Do you know about my Amaretto obsession?! You must know, that is why you have made this wonderful dish. Oh my goodness, I wonder if I can leave work now and make this?!
I want these now, for breakfast! I love shrimp, and I love almonds! The State of Pennsylvania has the same kind of government monopoly (even restaurants must go to the state spirits store for wine and liquor, as I understand it), and similar guides. I may even have to venture to the store now to see what’s in our guide!
Those crunchy shrimps with a splash of amaretto. Yum!
I love it! I’ve never been overly enamored of coconut shrimp, but just about anything with almonds gets my vote.
Those look so great! Visually stunning and I can only imagine how yummy they’d be. Thanks!
oh this shrimp dish rocks!!! btw, congrats on your churrasco chicken dish and its NBC stint!! love love that chicken :-)
Oh my, oh my, oh my does this look fabulous! Love the idea of red pepper jam as a dipping sauce too.
Great thinking! Looks absolutely delicious! Bookmarked for next week!
haha! I laugh at your 3 bites! haha
(Looks absolutely delicious and unique, Peter)
I’ve had a recipe for almond crusted shrimp cakes but haven’t made them yet. You have totally inspired me peter. These sound fantastic!
Oooooh I just bought almonds today as well! I’m taking it as a sign that I need to make this!
Ahahaha Mike, I won’t just write off coconut but this will amuse me for awhile.
Erin, the work in coating the shrimp is well rewarded when you bite into these beauties.
Judy, you and your boat shrimp (i’m jealous)!
Helen, I hope you’re not having Amaretto during work hours!
Marjie, it sucks but they make so much in taxes, they can’t let go.
Helene, that’s exactly it…crunch!
Fearless, well then here’s coconut’s foil!
Sara, you’re welcome…hop you try them out.
Dhanngit, “salamat”!
Lia, red pepper jelly is great for breaded shrimp in general.
Tartelette, I look forward to seeing your version.
Lol @ Maryann…they were like Tootsie Rolls…one…two…three…gone!
Susan, now you have the final push…jump (to the shrimp).
Ruth, that’s a great omen…bought almonds…make…use…with…shrimp…now!
This sounds like a tasty alternative to coconut shrimp!
Wow! This looks incredible. I love that the almonds in their entirety are so visible on the shrimp.
This dish also screams out….”give me a bite!”.
God, look at those delicious almonds, almonds and more almonds! I gotta take a bite to find the shrimp!
Now this looks sooooo yummy!
I love your blog, it’s excellent!
I’m off to have a good read of it.
Looks absolutely delicious Peter! Another excellent dish that you so kindly share with us – thank you Peter! :)
Delicious, Peter. Bookmarked for sure. Shrimp, some of the only seafood I really like ;)
oh my. and with amaretto? sounds too good!