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Clos du Bois 2005 Calcaire Chardonnay Russian River Valley and Almond Crusted Jumbo Shrimp

Presented by: Paula & Gary Frieders

A simple recipe from Pampered Chef. Paula added extra spice to the dipping sauce which brought out the flavors of the Calcaire Chardonnay.

Almond Crusted Jumbo Shrimp
Source: Pampered Chef
4 uncooked shell on jumbo prawns, peeled and deveined
½ cup toasted sliced almonds sliced
2 teaspoons all purpose floor
¼ tsp salt
1tbsp cornstarch
1 large egg white
¼ cup plum jam
½ tsp Dijon Mustard
Preheat oven to 450, peel and deveined shrimp leave tails on. Make a lengthwise cut
almost but not all the way through the center of each shrimp. Ease open with fingers.
Rinse pat dry with paper towels
Chop almonds, combine flour, almonds, and salt in a shallow bowl, mix well. Place
cornstarch in a separate dish.
Beat eggwhite until light and frothy
Holding shrimp by the tail, coat shrimp with corn starch, dip in egg white then in almond
mixture to coat. Place shrimp cut side down, staggering shrimp on a small bake pan
Combine jam and mustard and microwave on high 30-45 seconds. Serve shrimp with
sauce immediately.
Yield: 2 servings.

Calories 350 fat 15g sat fat 1g cholesterol 40mg Carbs 37g protein 19g sodium 670 Fiber
3 g
Note: I added mustard to taste, we like spicy.