Georgia Pecan Crusted Shrimp

  • Serves 4
  • Jeff Gurney
  • 1 pound shrimp, peeled and de-veined
  • 2 cups water
  • 1/2 cup light brown sugar
  • 1 tablespoon baking powder
  • Cinnamon to taste
  • Flour (about 2 cups)
  • 4 cups of ground Georgia Pecans
  • Cooking oil (heated to 350 degrees)

Heat oil in a fry-safe pot. Combine water, brown sugar, baking powder and cinnamon; whisk until thick and smooth. Dredge shrimp in flour, dip in batter and roll in ground pecan pieces. Drop into oil for approximately 4 minutes. Drain on paper towels. Serve immediately.

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