Recipe

Pecan-crusted Chicken And Shrimp Recipe


Pecan-crusted Chicken And Shrimp Recipe
Add Step-by-Step Photos 		Lacrenshaw / All my dishes
11 months, 4 weeks ago
Have not had the pleasure of trying this dish from Chefs Carrie Levin and James Brockman of right@home.com but you can bet this will be on our table this weekend!
Prep:20m Cook:20m Servings:12

Lacrenshaw

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Ingredients
  • 4 (8 ounce) chicken breasts
  • 1 pound shrimp, 16/20 count, tails on
  • 1 cup buttermilk
  • 3 large eggs
  • BREADING:
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 1 tablespoon paprika, hot or mild
  • 1 teaspoon dry mustard
  • 1 3/4 cups pecans, ground
  • 5 tablespoons butter for sauteing
  • SAUCE:
  • 1/2 cup Dijon mustard
  • 1/2 cup honey

Directions
  1. Beat eggs and buttermilk with a fork until pale yellow.
  2. Grind the pecans and place in a bowl OR pie plate.
  3. Add the flour, cornmeal, salt, pepper, paprika and dry mustard to the nuts.
  4. Using your finger, dip the chicken into the egg mixture and then press both sides into the pecan mixture.
  5. Dip the shrimp into the egg/milk mixture and press both sides in the nuts.
  6. Melt the butter in a skillet over medium high heat.
  7. Cook the chicken breasts on both sides until cooked through.
  8. Saute the shrimp to a nice brown on both sides, about 3 minutes.
  9. To make the sauce, combine the Dijon and honey well.
  10. Serve as a condiment on the side.

Not quite what you're looking for? See more Main Dish / Shellfish
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