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Roasted Pecan Wild American Shrimp

Roasted Pecan Wild American Shrimp

From: Chef Matthew Meadows, Mississippi's Grand Casino Biloxi. Yield: 6 servings.

2 egg whites
1 /4 cup honey
1 tsp. coarse salt
to taste, freshly ground black pepper
2 cups finely ground pecans
6 jumbo Certified Wild American® Shrimp, peeled and deveined

Preheat oven to 350°F. Combine egg whites, honey, salt and pepper in a bowl. Split shrimp down the center, cutting almost but not completely through, opening the two halves to resemble a butterfly shape. 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 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 to 4 hours in advance and served at room temperature.