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Southern Sweet Potato Pecan Shrimp

Deep-fried, pecan-encrusted shrimp are served with a savory-sweet Marshmallow-Bourbon Sauce.

  • 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.

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