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Jumbo Shrimp With Spicy Pecans Recipe
|Pecan halves||2 1⁄2 Cup (40 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Garlic||3 Clove (15 gm), minced|
|Worcestershire sauce||3⁄4 Teaspoon|
|Chili powder||1 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Jumbo shrimp||16 , peeled, deveined, tails left intact|
|Canned artichoke hearts||8 1⁄2 Ounce, not marinated, drained (1 Can)|
|Whole pimientos||2 1⁄2 Ounce, drained, cut into 1-inch pieces (1 Jar)|
|Bay leaves||4 Large, soaked in water 10 minutes, drained|
|Dried oregano||1⁄2 Teaspoon|
|Bay leaves||1⁄2 Cup (8 tbs), crumbled, soaked in water 10 minutes, drained|
|Canola oil||2 Tablespoon (For Brushing Skewers And Grid)|
Serving size: Complete recipe
Calories 4978 Calories from Fat 2938
% Daily Value*
Total Fat 345 g530.2%
Saturated Fat 37.9 g189.4%
Trans Fat 0.1 g
Cholesterol 2154.4 mg
Sodium 2478.8 mg103.3%
Total Carbohydrates 192 g64%
Dietary Fiber 82 g328.1%
Sugars 18.2 g
Protein 338 g676.6%
Vitamin A 320.3% Vitamin C 315.6%
Calcium 220.2% Iron 569.8%
*Based on a 2000 Calorie diet
In a deep bowl, toss pecan halves with melted margarine, garlic, Worcestershire sauce, chili powder, pepper, and cumin.
Arrange nuts in a single layer on a cookie sheet.
Bake the nuts for 12 to 15 minutes, stirring often.
Using a small sharp knife, cut a deep slash down the back of the shrimp without cutting through, then flatten into a butterfly shape.
Thread the shrimp crosswise through both prongs.
Alternate shrimp, artichoke, and pimientos.
If there are extra artichoke pieces, thread them on the end of the skewer, ending with a bay leaf.
Mix the oil with oregano.
Brush shrimp with flavored oil.
Preheat the grill.
When the coals are ashen color, sprinkle them with the drained bay leaves.
Set skewers on the grid and cook for about 2 minutes on each side or until shrimp are cooked.
They will become opaque and slightly pink when done.