1Lb.Jumbo Shrimp, peeled & Deveined & tail left on
2Eggs, beaten
1/2CupWondra flour
1CupPanko breadcrumbs
1/2CupMacadamia nuts, finely chopped
1Tsp. Old Bay seasoning
Kosher salt and freshly ground black pepper
1/2CupCanola oil
SAUCE
1/2CupPineapple preserves or jam
3Heaping Tbsp. fresh horseradish sauce
Instructions
Set up you breading station by having a plate for the Wondra flour. Season it with a pinch of salt and several grinds of black pepper. Next, have a bowl for the two beaten eggs. Add a splash of water and a pinch of salt and several grinds of black pepper. In a third large bowl, mix the panko and finely chopped macadamia nuts. Add a pinch of salt and a few grinds of black pepper. Note that I just throw the nuts in a food processor and pulse a few time to get them finely chopped.
In a separate bowl or on a plate, season the raw shrimp with the Old Bay Seasoning, a pinch of salt and a few grinds of black pepper. Toss the shrimp so they are all coated with the seasonings. Note: When you peel your shrimp, be sure to save the shells in a plastic bag in the freezer. These will come in handy when making seafood stocks and soups. Even if you haven’t made any of my recipes using seafood stock YET, you will eventually so just keep them in the freezer. Take a look at this recipe that using shrimp shells to make the base of the soup (and one of my all time favorite recipes). Shrimp and Lobster Corn Chowder.
Proceed with dredging each shrimp first in the flour, then in the egg mixture and then in the panko/nut mix. Shake off excess after each step. Place each prepared shrimp on a large platter. When done refrigerate the shrimp for about 20 minutes to set up.
Meanwhile, in a small bowl, mix the preserves and the horseradish sauce. Put to the side until ready to serve.
Heat the oil on the stove in a large cast iron skillet. Once it reaches 350 degrees (use a thermometer to test the oil), place the shrimp in the oil to fry. Make sure you don’t crowd the pan. Let cook until golden brown and flip once to fry the other side. Total cooking time should be 3-4 minutes. You may have to do this in batches. Be sure the oil returns to the proper temperature in between batches of shrimp.
Remove to a paper towel lined plate and sprinkle with salt.
Serve the shrimp with the sauce on the side. Enjoy.