Southern Sweet Potato Pecan Shrimp
- SERVINGS 12
INGREDIENTS
1. 1 lb. Pioneer® Sweet Potato Pancake Mix
2. 3 cups Bourbon
3. 36 oz. Marshmallow cream
4. 6 tbsp. Corn syrup
5. 6 cups Lemon-lime soda
6. 1 ½ cups Corn starch
7. 12 oz. Pecans, chopped fine
8. 3 lb. Shrimp, peeled, deveined, pat dried, tails preserved
INSTRUCTIONS
1. Heat bourbon in a skillet and ignite. Turn off heat and allow flame to burn off alcohol. Add marshmallow cream and corn syrup to pan and allow to soften. Transfer to a metal bowl and whisk until smooth. Set aside.
2. Pour soda into a large bowl. Add Pioneer® Sweet Potato Pancake Mix and whisk until fully blended.
3. Create 3 stations using 3 shallow dishes. Place corn starch in the first container, pancake batter in the second container, and the pecans in the third container.
4. For each order, dredge desired number of shrimp per serving in corn starch, then pancake batter (shake off excess), and then in pecans.
5. Serve with Marshmallow-Bourbon dipping sauce.
6. Fry for approximately 2 minutes or until done.
|
|
|
|
Southern Sweet Potato Pecan Shrimp
INGREDIENTS1. 1 lb. Pioneer® Sweet Potato Pancake Mix INSTRUCTIONS1. Heat bourbon in a skillet and ignite. Turn off heat and allow flame to burn off alcohol. Add marshmallow cream and corn syrup to pan and allow to soften. Transfer to a metal bowl and whisk until smooth. Set aside. |
