 |
|
Wetland Shrimp With Candied Pecans
|
Ingredients for Candied Pecans: 1-1/2 cups whole pecans
1 Tbs. vegetable oil
2 cloves garlic, chopped
2 oz. bourbon
3/4 tsp. (or less) cayenne pepper to taste
1-1/2 Tbs. honey
1 tsp. salt
Pepper to taste Ingredients for Sun-Dried Butter: 4 oz. sun-dried tomatoes, hydrated (several hours or overnight)
4 oz. softened butter Ingredients for Shrimp: 1 Tbs. butter
1/2 Tbs. oil
2 cloves chopped garlic
1-1/2 lbs. large shrimp, peeled and butterflied
1/4 cups leeks, chopped
4 oz. white wine
Salt and black pepper and crushed red pepper, to taste
1/4 cup basil, chopped
4 oz. sun-dried tomato butter
1 cup pecans
1/4 cup Italian parsley Preparation: Dry-roast 1-1/2 cups whole pecans in a fry pan to release the flavor. Add oil and garlic and saute briefly. Add bourbon, cayenne pepper, honey and salt and pepper to taste. Note: Unused candied pecans can be dried in a 350 degree oven for about 5 minutes, then stored in an airtight container and served alone or added to other dishes. Hydrate about 4 ounces of sun-dried tomatoes in tepid water for several hours or overnight. Do not refrigerate. Drain dehydrated tomatoes, reserving soaking liquid. Place the tomatoes in a blender or food processor, adding small amounts of the soaking liquid. Process until you get a fine puree. Add 4 ounces of softened butter to sun-dried tomato puree and process to combine. To prepare the shrimp, heat 1 tablespoon and 1/2 tablespoon oil saute pan. Add 2 cloves chopped garlic and shrimp. Saute over medium-high until shrimp turns pink. Add 1/4 cup chopped leeks. Saute briefly, then deglaze with 4 ounces white wine. Season to taste with salt, pepper and crushed red pepper. Add 1/4 cup chopped basil and stir in prepared sun-dried tomato butter. Add 1 cup of candied pecans. Top with chopped parsley. May be served on a bed of spinach. Serves: 4. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Mauna Loa Macadamia Cooking Treasury
Model: 0890878803
Author: Leslie Mansfield
(1998)
Celestial Arts
Berkeley, CA 94707
Phone: 510-559-1600
Fax: 510-559-1629
The Peanut Cookbook
Model: 0517528835
Author: Dorothy C. Frank
(1976)
Chronicle Publishing Company
Website: www.chroniclebooks.com
| 
)
