Pecan Cajun Shrimp
- 1 lb shrimp (20 count)
- 1 1/2 c finely crushed pecans
- 2 eggs
- cajun dry mix to taste (about 2-4 T)
- 1 c flour
Peel and butterfly shrimp. Set out 3 bowls. First bowl - whisk 2 eggs and 1 oz water. Second bowl - flour. Third bowl - crushed pecans and cajun dry mix.
Dip shrimp in egg then flour. Return to egg and then coat generously with pecan mixture. Arrange on baking sheet with tails up. Bake at 375 for 25-30 minutes or until golden brown. Serve hot with garlic mayonnaise.