Almond Shrimp - Chef Kip Peters, Executive Chef, South Bend Country Club

The combination of Drake's and beer give this nice fried shrimp dish an interesting twist. Chef Peters used 16-20 peeled and deveined shrimp for this recipe.

Ingredients:

40 peeled and deveined shrimp
1 cup all purpose flour
2 cups sliced almonds
2 cups Drake's Crispy Fry Mix
3 cups beer
1 qt. canola or peanut oil
Make batter by mixing Drake's Fry Mix with beer. Set aside. Place flour and almonds in separate bowls. Flatten shrimp, dredge in flour, then coat in batter and finally coat with almonds. Place breaded shrimp on a sheet pan lined with parchment paper.

Refrigerate shrimp for 30 minutes.

Place enough oil in dutch oven to cover shrimp and heat to 350 degrees. Fry shrimp, a few at a time, being careful not to overcrowd the pot. Cook for about 2 minutes, remove from oil, drain and keep warm on sheet pan in oven until batch is finished cooking. Serves 8.