1 cup dry-roasted salted cashews
1/2 cup panko
2 egg whites
1/2 teaspoon salt
1 jar (9 ounces) spicy hot chili jelly
1 pound jumbo raw shrimp (26-30 count per pound), peeled, deveined, last portion of tail left intact
1 Heat oven to 400 degrees. Lightly oil a non-stick baking sheet. Place cashews in food processor; pulse until finely ground. Transfer to a pie plate; stir in the bread crumbs.
2 Put the egg whites and salt into a shallow bowl; beat lightly with a fork until frothy. Microwave 1/4 cup of the jelly in a small dish until melted, about 20 seconds; beat into the egg whites.
3 Pat the shrimp dry; coat the shrimp with the egg white mixture, letting excess drip back into the plate. Dredge the shrimp in the ground cashew mixture to coat nicely on both sides. Put the shrimp onto a lightly greased non-stick baking sheet; repeat with remaining shrimp. Bake until shrimp is pink and coating is golden, 5-6 minutes; cool on wire rack. Serve warm or at room temperature with chili jelly.
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2 comments:
Do your kids eat this?
Heather
Good question. So the rule at the Posch house is that you must try it before you decide you don't like it (except maybe sushi and blue cheese, which I will give a pass on for now). If you don't try it, you don't get to play football with Daddy before bed. So yes, Tyler has eaten this - dipped in Ketchup but I will take that. There is very little that he won't try.
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