Pecan Cajun Shrimp Recipe 475

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

Steps:

• Peel and butterfly shrimp. Set out 3 bowls. First bowl - whisk 2 eggs and 1 oz water. Second bowl - flour. Third bowl - crushed pecans and cajun dry mix. Dip shrimp in egg then flour. Return to egg and then coat generously with pecan mixture. Arrange on baking sheet with tails up. Bake at 375 for 25-30 minutes or until golden brown. Serve hot with garlic mayonnaise.

Steps:

• In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

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.