It just came to me to try the “breading” I used previously on fish, and it turned out tasty!
Judy prepared some brown rice and dumped in about a half a cup of frozen peas. They cooked while I prepared my shrimp.
Sipping on one of my favorite libations, the best sipping whiskey made, George Dickel, I finely chopped walnuts and spread them out on a paper plate.
In a bowl, I cracked a jumbo egg, added salt, black pepper, a little blackened seasoning powder, and a little paprika (why…I just wanted the color). I whipped the egg and ingredients, mixing them very well.
I then dumped the shrimp into the bowl and tossed them, thoroughly mixing the egg mixture on them.
I then placed the shrimp into the crushed walnuts and turned them to get nuts on both sides. I then placed the encrusted shrimp into a skillet of hot EVOO and garlic. I let them cook on each side until the nuts looked “browned”!
Dividing the rice and peas, and the shrimp, we soon began to swoon and moan over the goodness of the shrimp and walnut flavor. It was quite a surprise meal that just happened!