The Veranda’s Pecan Crusted Shrimp

Pecan Crusted Jumbo Shrimp w/ Coush Coush, Jalapeno Jelly Glaze, and Smoked Paprika Oil

For the Coush Coush
2 cups Yellow Cornmaeal
1 cup Fresh Corn, shucked
¼ cup Red Onion, Diced
¼ cup Green Onion, sliced thinly
½ cup Salad Oil
1 ½ cup Milk
1 ½ tsp. Salt
1 tsp. Baking Powder
1 tsp fresh Thyme, picked and chopped
¼ tsp. Cayenne Pepper

Place a 12 inch skillet over medium high heat, add the salad oil. In a large mixing bowl, combine the cornmeal, salt, cayenne, baking powder and the milk. When the oil is hot, sauté the corn for 30 seconds, then add the red onion, continuing to cook until the onion is translucent. Add the cornmeal mixture, but do not stir, allow to form a crust in the pan. Stir the crust into the mixture, and add the green onions and the thyme.Turn down to a simmer and cook for ten minutes, stirring constantly. Reserve

For the Jalapeno Jelly
5 Jalapenos, seeded and ribbed
2 Large Green Bell Peppers, seeded and ribbed
4 cups Sugar
1 ½ c Cider Vinegar
Zest and the Juice of 2 Limes
6 oz. Pectin
Grind the Jalapenos and Bell Peppers together in a food processor. Place mixture in a heavy bottomed saucepot, add the sugar and the vinegar. Simmer for three minutes, skimming the foam. Add the pectin and the lime juice and zest, cook for one more minute. Reserve

For the Smoked Paprika Oil
1 cup salad oil
1 Tbsp. Smoked Paprika

Place in a saucepot, simmer for one minute. Strain through a wet coffee filter. Reserve.

For the Shrimp
12 Jumbo White Shrimp, peeled and veined
2 cups Pecan Pieces
1cup Flour
½ cup Cornstarch
2 Tbsp. Creole Seasoning
2 cups Egg Whites, slightly beaten

Pulse all the dry ingredients in a food processor until combined and smooth. Dredge the shrimp through the egg whites, then through the pecan breading, and fry in 325’ oil until done, about 3 minutes. When done, toss with some of the jalapeno jelly

Spoon the coush coush onto four plates, arrange three of the shrimp, drizzle some more jelly onto the plate, along with some of the smoked paprika oil.

Enjoy!