Roasted Pecan Shrimp Recipes

ROASTED PECAN SHRIMP

Steps:

• Preheat oven to 350°.
• Combine egg whites, honey, salt and pepper in a small bowl.
• Split shrimp down the center, cutting almost but not quite completely through, opening the two halves to resemble a butterfly(thus the term butterflying).
• Pat dry with a paper towel and press flat with the palm of your hand.
• Dip each shrimp into the honey-egg wash, then shake off the excess.
• Place in pecans and pat lightly to coat both sides.
• Roast for 10 minutes on a lightly greased sheet pan.
• Can be made 3-4 hours in advance and served at room temperature.

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

GRILLED SHRIMP WITH SPICY PECAN SAUCE

Steps:

• Soak skewers in water for 30 minutes.
• Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves.
• Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes.
• Remove from heat and stir in ginger and garlic.
• Set aside to cool to room temperature.
• In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree.
• This may be done in a food processor, pulsing the mixture till it reaches your desired consistancy.
• Set aside while preparing shrimp.
• Prepare a hot charcoal fire or preheat a gas grill.
• Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned.
• Serve shrimp over a puddle of sauce or serve sauce on the side for dipping.