Mesquite Almond Shrimp

Total time: 45 minutes, plus 1 hour marinating time
Servings: 8 as an appetizer, 4 as a main course
(Recipe from LA Times
1 1/2 pounds (700g) cleaned, tail-on large prawns (15-20 per pound)
60ml tangerine juice plus 15ml (1tbsp) grated zest, divided
30ml (2tbsp) Barbados rum, such as Mount Gay
5ml (2dashes) bitters
Pinch of Salt
Freshly ground black pepper
2.5g (1/2 tsp)sugar
160g chopped sliced almonds
20g (1tbsp+1tsp) mesquite flour
1.5g (1/4tsp)cayenne or hot chilli powder
2 eggs
Canola or vegetable oil for frying
1. In a large, non-reactive bowl, toss the shrimp with the tangerine juice, rum, bitters, a pinch of salt, a couple grinds of pepper and sugar. Cover and refrigerate for 1 hour.

2. In a medium bowl, toss the almonds with the mesquite flour, chilli

powder, pinch of salt and the zest. Set aside. In a separate bowl, whisk the eggs with 20ml (1tbsp) of water.

3. Remove the shrimp from the refrigerator and take them out of the marinade one at a time, shaking off the excess. Holding the tail, dip the shrimp into the egg wash, then shake off the excess and place in the breading. Press the breading onto both sides of the shrimp (do not coat the tail), then place the breaded shrimp on a parchment-lined baking sheet. Repeat with the remaining shrimp.

4. In a large sauté pan, add enough oil to fill the pan 1 inch from the bottom. Heat the oil until a thermometer inserted reads 180 C. Gently place several shrimp in the oil, making sure they do not touch, and fry 1 to 2 minutes, until the breading is golden brown. Flip the shrimp over and cook the other side about a minute, until the shrimp is firm and the breading is golden brown. Remove and drain on a paper-towel-lined baking sheet. Repeat with the remaining shrimp.

5. Divide the shrimp evenly between eight plates (use four for a main course) and serve.

*pumpkin seeds or hemp seeds would make a suitable alternative to almonds or if you prefer your food truly Free From simply leave the almonds out.

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