Almond-Crusted Shrimp
Portfolio Eating Plan: Almond Board of California
Serve this as part of a meal with 1/2 cup cooked barley or rice and a green vegetable.
Serves 4
Ingredients:
1/2 cup ground almonds
3 tablespoons all-purpose flour
1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound (61-to-70 count) shrimp, with tails and veins removed
1 egg white
2 tablespoons almond or corn oil, divided
1 lemon, cut into wedges
Preparation:
Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary. Serve shrimp immediately, accompanied by lemon wedges.
Nutritional Analysis (For 15-18 shrimp.):
382 calories 31 g protein
23 g fat 2 g saturated fat
13 g monounsaturated fat 6 g polyunsaturated fat
172 mg cholesterol 14 g carbohydrates
5 g fiber 4 mg vitamin E
407 mg sodium 156 mg calcium
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