Sweet Potato Stuffed Shrimp with Pecans

Cajun French:  la pacane (la pa-kan) – pecan

 

PlatedLeftovers.

What does it mean to you?  Some people we know will not touch leftovers; others make extra just to have leftovers.  For us, leftovers are the beginning of another meal.  Today we had a baked sweet potato, rice, and corn – what to do?  There was also fresh shrimp.  Creativity started and we ended with stuffed shrimp.

Mais C’est Bon!

Enjoy!!

Ingredients:

12 medium shrimp

1 onion, thinly sliced

1 tsp chopped jalapeno

½ cup sweet potato stuffing

¼ tsp paprika

6 cloves garlic, halved and cooked in olive oil until soft

1/3 cup crushed pecans

6 whole pecans

 

Heat 1 Tbl olive oil in cast iron skillet

Saute onions until tender

Add jalapeno sauté for a minute more

Add stuffing mixture and combine

Add paprika and mix

Turn off heat

 

Stuffing:

¼ cup cooked brown rice

¼ cup whole kernel corn

½ cup mashed baked sweet potato

Salt

Cayenne Pepper

½ tsp honey

1 tsp milk

Combine ingredients and season to taste

 

Shrimp:

De-head and peel shrimp leaving on tails

Butterfly shrimp

Lay shrimp flat on surface and salt

Place approximately 1 teaspoon of stuffing on shrimp

Place 1/2 clove of garlic in middle of stuffing

On 6 shrimp place crushed pecans on stuffing

On 6 shrimp place whole pecan on stuffing

Heat oven to 350

Place baking pan in oven to heat

When pan is heated remove from oven and oil pan

Place shrimp on pan and bake for 10 minutes

 

Mashed Sweet Potato
Mashed Sweet Potato
Corn and Rice
Corn and Rice
Sweet Potato Mixture
Sweet Potato Mixture
Onions
Onions
Jalapeno Peppers
Jalapeno Peppers
Stuffing Mixture
Stuffing Mixture
Stuffing with Paprika
Stuffing with Paprika
Shrimp Ready for Stuffing
Shrimp Ready for Stuffing
Stuffing with Garlic
Stuffing with Garlic
Whole Pecans
Whole Pecans
Stuffing
Stuffing
Garlic Stuffed
Garlic Stuffed

 

Pecan Crusted
Pecan Crusted

 

Ready for Baking
Ready for Baking
Plated
Plated

 

 

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