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Sweet & Crunchy Almond Shrimp with Festive Tropical Dipping Sauce

Source: Laura L., MA
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Rating: 5   Reviews: 1 See Reviews
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This recipe is a little different because of the unexpected combination of breakfast cereal, nuts and seafood accented with another interesting mélange of a sauce comprised of savory ingredients. Enjoy it!

RECIPE INGREDIENTS
For the Shrimp:
1 cup slivered almonds
1 cup sweetened corn flake cereal
2 teaspoons kosher salt
24 large shrimp, peeled and deveined
2 egg whites
1/2 cup canola oil, divided

For the Sauce:
3 tablespoons Major Grey Chutney, large pieces of mango finely chopped
5 tablespoons coconut milk
2 teaspoons chopped fresh cilantro
3 tablespoons chopped sweetened flake coconut
1/2 teaspoon vanilla extract
1/8 teaspoon red pepper flakes
DIRECTIONS
FOR THE SHRIMP:
In the food processor, pulse the almonds until the nuts resemble small crumbs. Add the cereal and pulse again until the cereal resembles the almonds. Pour mixture into a wide shallow dish, such as a pie plate. Add salt and stir to combine.


In a bowl, combine shrimp and egg white and toss to coat. Toss shrimp, six at a time, in almond and cereal crumbs and press onto shrimp to adhere if necessary. Set shrimp aside when coated and repeat procedure with remaining shrimp.


Heat 2 tablespoons oil in a large nonstick skillet over medium high heat. Arrange 6-8 shrimp in a single layer in pan and cook for 2-3 minutes on each side. Remove shrimp from oil and drain on a flattened brown paper bag. Add more oil to pan as necessary. Serve with dipping sauce, recipe to follow.


FOR THE SAUCE:
Mix all ingredients together with a spoon. Cover and refrigerate until ready to serve with shrimp.


Recipe reprinted by permission of Laura L., MA. All rights reserved.
Date Added: 11/25/2008
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Donna, MA Reviewed: 11/30/2008
HMMM>>>
Make me some now please!
10 people gave this Cheers. Click here to Cheer this review. Report Violation
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