Just like Thanksgiving, every family has its Easter meal traditions, but it can be nice to add a new dish to the mix, which is why Chef Kevin Belton of the New Orleans School of Cooking has prepared for the Eyewitness Morning News.
Chef Kevin Belton's Pecan Shrimp Over Spiced Grits
- 1 cup uncooked grits
- 8 ounces garlic cheese, shredded
- 1/4 pound cheddar cheese, shredded
- 1 stick butter
- 1 tablespoon Big Kevin's
- 3 dashes Worcestershire
- 3 dashes hot sauce
- 3 egg whites, stiffly beaten
Preheat oven to 350 degrees. Cook grits, cheese, butter, Big Kevin's season, and Worcestershire. Set Aside. Just before ready to bake, add egg whites. Place in a 9X12 baking pan and bake 30 minutes, until set. Perfect companion for grillades!!!
Baked Shrimp Pecan-
- 1 cup chopped pecans
- 3 cups unseasoned bread crumbs
- 1 1/2 teaspoons Big Kevin's
- 3/4 cup milk
- 2 large eggs
- 6 7/8 ounce shrimp
Heat oven to 350 degrees and toast pecans in a shallow baking pan for 6-8 minutes, until golden brown.
Lightly grease shallow baking pan large enough to hold the shrimp in a single layer. Combine the pecans, bread crumbs and Big Kevin's in one shallow bowl. Whisk together the milk and eggs in a separate shallow bowl.
Coat shrimp with flour, shaking off access. Dip each into the liquid mixture then into the breading mixture, gently pressing breading into fillet. Bake at 350 degrees 10-12 minutes.
Makes 6 servings.