Click here to help toxic disease sufferers
How I Cured Morgellons
|
|
|
|
|
 | ||||
1/13/2019 6:04:01 PM |
Ok...before I get started on this one, I just want to acknowledge that shrimp shouldn't be eaten on a regular basis because of the mercury. However...being a big fan of seafood, and not having had any shrimp in over a year...I splurged on this one and have had no ill effects...so...I think it's ok once in a blue moon. It's easy to keep the carbs down on this recipe because you just use almond flour for the coating. So here's what you do: Get some jumbo shrimp. Peel and clean out the little black vein in the back and wash wash wash. Dry them off and butterfly them...meaning split them in half lengthwise but not all the way to the end...leave about a half inch so they're still one piece. Some people leave the tails on at the bottom, but I don't...I'm kind of a purist when it comes to my fried shrimp. Dredge them in an egg wash. That just means to crack some eggs in a bowl and add a little water, some salt, and some pepper. Then add the shrimp and stir them around to coat them with the egg. Pour some almond flour in a pie pan and add some salt and pepper...then dredge the egg soaked shrimp in the flour mixture. This will give you some nicely stuck batter which translates to crunch. Put about an inch of oil in a heavy skillet. I used organic coconut oil and some organic ghee. Both of those can handle fairly high heat, but...just be prepared for some of the almond flour to come off and burn about the time you've fried your second batch. I haven't found a way yet to keep this from happening because of the type of flour and oil...but I really don't fry that often, so I just plan on a single use and lots of cleaning in the kitchen. Fry the shrimp on each side until golden brown and drain on paper towels. Do remember that it's a little harder to avoid some uneven browning when frying with these ingredients, but the taste is still good, I think. It's not a "regular" flour coating, but it's still tasty...especially after not having had anything fried in a long time. These are great with tartar sauce. Just make the home made mayonnaise recipe (in this thread) and add some finely chopped onion and dill pickle. If you are a ketchup person, then think again...lots of sugar and carbs in ketchup unless you can figure out a low sugar version. If so...please share! Enjoy! Love, Karen | |||
|
2026 © All Rights Reserved.
