I’ve always been a pecan lover, even before I knew what a healthy fat was and that pecans were full of them.
I can remember collecting pecans from the pecan tree in the yard at our river house as a child. We used to set up brown paper bags and made a game out of tossing the pecans into the bags. The fun part came when you got to crack open the pecans and eat them for snack. Clearly, I’m easily amused.
As I got older, I realized that pecans were full of fat and a concentrated source of calories and that I probably should not eat them with the reckless abandon that I did as a child.
That didn’t stop my love for them though. In fact, I almost always have shelled pecans in my freezer and for good reason. Pecans are an excellent source of manganese, a good source of copper, thiamine and fiber and are also high in flavonoids and phytosterols. One ounce of pecans — about 19 pecan halves or 1/4 cup — is about 200 calories and has 20g fat, with the majority being monounsaturated (or healthy) fat.
I recently decided to use pecans as a breading for some shrimp, adding coconut flakes as well for tons of flavor. I find it easier to coat — and have the coating stick — if the coating is finer, so I like to process some of the coconut flakes with the pecans. Just make sure that you don’t process the pecans into a nut butter.
While these are super flavorful and delicious on their own, I made an easy Chipotle Ketchup for good measure. Just stir together ketchup, one minced chipotle pepper, and a little bit of honey. Do this before you start the shrimp so it has time to develop good flavor. The spicy and slightly sweet kick of the ketchup adds just the right amount of contrast to the irresistible shrimp.
This recipe is shared on the Food & Nutrition Blog ~ Stone Soup.