Wetland Shrimp with Candied Pecans Ingredients:
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
4 oz. sun-dried tomatoes, hydrated (several hours or overnight)
4 oz. softened butter
1 Tbs. butter
1/2 Tbs. oil
2 cloves chopped garlic
1-1/2 lbs. large shrimp, peeled and butterflied
1/4 cup 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 frying pan to release the flavor. Add oil and garlic, then 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 five minutes, then stored in an airtight container and served alone or added to other dishes.
Hydrate sun-dried tomatoes in tepid water for several hours or overnight. Do not refrigerate. Drain rehydrated tomatoes, reserving soaking liquid. Place the tomatoes in a blender or food processor, adding small amounts of the soaking liquid. Process until a fine puree is formed. Add softened butter to sun-dried tomato puree and process to combine.
To prepare the shrimp, heat butter and oil in a saute pan. Add garlic and shrimp. Saute over medium-high heat until the shrimp turn pink. Add leeks and saute briefly, then deglaze with white wine.
Season to taste with salt, pepper and crushed red pepper. Add basil and stir in prepared sun-dried tomato butter. Add candied pecans and top with chopped parsley. Served on a bed of spinach if you prefer.
Yield: 4 servings
)
