Deep-fried, pecan-encrusted shrimp are served with a savory-sweet Marshmallow-Bourbon Sauce.
Prep Time 15minutes
Cook Time 3minutes
1lb.Pioneer® Sweet Potato Pancake Mix
12oz.Pecans, chopped fine
3lb.Shrimp, peeled, deveined, pat dried, tails preserved
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.
Pour soda into a large bowl. Add Pioneer® Sweet Potato Pancake Mix and whisk until fully blended.
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.
For each order, dredge desired number of shrimp per serving in corn starch, then pancake batter (shake off excess), and then in pecans.
Fry for approximately 2 minutes or until done.
Serve with Marshmallow-Bourbon dipping sauce.
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