Rock A Bye Baby Shrimp

The Art Institute of Charlotte Sophomore chef Allen Randall

Praline Pecans

40 minutes

10 minute


Hot Cranberry & Orange Chutney
1 cup orange juice
1 cup dried cranberries
1 small yellow onion, chopped
3-4 garlic cloves, minced
Zest of one orange
12 orange segments
1 Fresno pepper, seeds removed, chopped
1 Jalapeno pepper, seeds removed, chopped
1/8 tsp. cayenne pepper
Black pepper to taste

Pecan Shrimp
1 cup Praline Pecans, chopped
12 Shrimp, butterflied
1 cup rolled oats, chopped
3 eggs
¼ cup milk
3 cups flour

Apple Slaw
1 cup red cabbage, thinly sliced
1 cup white cabbage, thinly sliced
1 ¼ cup carrots, shredded
2 cups apple cider
2 green apples, diced
2 lemons
1 cup mayonnaise
½ cup sugar
Salt and pepper to taste

Hot Cranberry & Orange Chutney
Heat oil in sauté pan until the oil reaches its smoke point. Add onions, Fresno and Jalapeno peppers. Sauté until onions become translucent, then add garlic, cayenne & black pepper. Sauté for 2 minutes then add cranberries with orange juice. Reduce mixture by half, then add oranges and slightly puree. Add orange zest and set aside.

Pecan Shrimp
Heat deep fryer to 350°. Clean and butterfly shrimp, then start the standard breading process. Add flour to a mixing bowl. In a separate mixing bowl, combine eggs and milk. Finally, in a third bowl, combine chopped Praline Pecans and oats. Working in order, dip butterfly shrimp in flour, egg mixture, and pecan mixture. Fry until golden brown, about 3-5 minutes.

Apple Slaw
Combine apple slaw ingredients and mix. Serve shrimp over the apple slaw, topped with the chutney.


Tags: Art Institute, cranberry, fall recipe, garlic, jalapeno, orange, praline pecans, recipe, shrimp

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