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