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South Carolina Dept of Agriculture - Certified SC Program

The Sportsman’s Table

Sponsored by the South Carolina Dept of Agriculture – Certified SC Program

  • Pecan Shrimp | The Sportsman’s Table

    Victors Restaurant

    BREADING

    • TOASTED PECANS  2 CUP
    • PANKO BREADCRUMBS  2 CUP
    • CAYENNE   ½ TSP
    • PAPRIKA 1 TSP
    • SALT  1 TSP

    Place all ingredients in a food processor and blend well.
    If the mixture is too moist add more Panko a little at a time.
    Store in an airtight container until ready to use.

    FRIED PECAN SHRIMP

    • FLOUR   1 CUP
    • BUTTERMILK   1 CUP
    • PECAN BREDDING  1 CUP
    • SHRIMP (PEELED TAIL ON)   24 EACH
    • CANOLA OIL   2 CUP

    Heat the oil in a heavy bottomed skillet until it just starts to smoke.
    Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading.
    Once all the shrimp are breaded, carefully add half of them to the hot oil.
    Fry the shrimp on both sides until the breading is a deep golden brown.
    Remove the shrimp to a towel lined plate and then cook the second half.