Tag Archives: Victors

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.

Bourbon Peach Cobbler | The Sportsman’s Table

Peach Mixture

  • 3 cup     Peeled and Sliced Peaches
  • 1 Tbsp   Butter 
  • 2 Tbsp   Brown Sugar
  • 1 Tbsp   Vanilla Extract
  • 1 tsp      Salt
  • ¼ cup    Bourbon

Cobbler Batter

  • 1 cup     All Purpose Flower
  • 1 cup     Sugar
  • 1 cup     Whole Milk
  • ½ cup    Melted Butter (1 stick)
  • 1 tsp      Baking Powder

Peach Mixture

Place Tbsp of butter and sliced peaches in a medium high heat pan. Gently move peaches around until butter is fully melted and peaches are coated. Add brown sugar, vanilla, and salt. Stir gently again until sugar begins to dissolve. About one minute. Carefully add bourbon. *This will cause a very small flame in the pan*. Shake pan gently to ease the flame and let bourbon incorporate. Reduce heat to low simmer and let liquid reduce by half. Remove from heat and let cool while you make the cobbler batter. 

Coble Batter

Combine all ingredients and whisk together until smooth and free of lumps.

Pour peach mixture into a greased 8×8 baking pan. Smooth mixture evenly to all edges. Slowly pour batter over mixture. Be sure to cover evenly and to all the edges. Bake at 350 degrees for 30 minutes or until center in stiff only slightly shakes. Serve warm or cold. Refrigerate leftover cobbler covered for 3-5 days.