Créole Pecan Shrimp
              Makes 24 servings

 

 24 medium to large shrimp, shelled & butterflied
 2 1/2 cups all-purpose flour
 2 tablespoons Créole seasoning mix
 2 eggs, beaten
 1 cup milk
 1 cup pecans, ground or finely chopped
 Cooking oil

 

To butterfly shrimp peel off shell and cut down the back, but not all the way through, then open up and lay flat. Place in salt water, while preparing other ingredients. In first bowl, mix 1 1/2 cups flour and seasoning mix, set aside. In second bowl, beat together, eggs and milk, set aside. In third bowl combine pecans and 1 cup flour, set aside. Heat oil to 375 degrees. Drain 6 shrimp at a time, dredge them first in seasoned flour, then dip into egg wash and finally dip into the pecan flour. Fry in hot oil until lightly browned. Drain on paper towels. Serve as a main dish with remoulade sauce, tartar sauce or lemon juice. Serve as an appetitzer with your favorite dip.