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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

`Pecan Shrimp Recipe

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This recipe for `Pecan Shrimp is from A Special "Brand" of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. unpeeled, large fresh shrimp (about 24)
1 tsp. seasoned salt
3 egg whites
1 1/2 c. panko bread crumbs
2/3 c. ground pecans
2 T. flour
Orange Dipping Sauce
3/4 c. orange marmalade
1/4 c. orange juice
2 T. lemon juice
1 tsp. stone-ground mustard
1/2 tsp. dried, crushed pepper
Directions:
Directions:
Oven: 425º ~ Yield: Serves 6
Peel shrimp, leaving tails on, and devein, if desired. Sprinkle shrimp with seasoned salt. Set aside. Whisk egg whites in a small bowl until frothy. Set aside. Combine breadcrumbs, pecans, and flour in a shallow bowl. Set aside. Place a wire rack coated with cooking spray in an aluminum foil-lined pan. Dip shrimp, 1 at a time, in egg whites, and dredge in crumb mixture. Arrange shrimp on rack; coat evenly with cooking spray. Bake 10 to 15 minutes-just until shrimp turn pink, turning after 5 to 7 minutes. Microwave orange marmalade in a small glass bowl for 20 seconds; stir in remaining ingredients and serve immediately.

Coconut Variation: Beat 2 eggs. Mix 1 c. breadcrumbs with 1 c. coconut. Dip shrimp in egg; dredge in crumb mix. Heat veg. oil to 375º; fry a few at a time-about 2 minutes. Drain on paper towels.

 

 

 

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