Sep 122019

Pecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil.

24 large Shrimp, tail on and butterflied

2 1/2 cups Flour

2 tablespoons Creole Seasoning

2 large Eggs, beaten

1 cup Milk

1 cup ground or finely chopped Pecans

Preheat deef fryer to 375℉.

In a bowl or pan, blend the flour and Creole seasoning, In a second bowl or pan, combine the milk and eggs. In a third pan, take one cup of the seasoned flour and combine it with the pecans.

Fry a few shrimp at a time, so you don’t over crowd the basket. Dredge the shrimp in the seasoned flour, then dip into the egg wash, and finally dredge in the pecan flour. Fry until lightly browned. Drain on paper towels and serve with your favorite sauce.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.