Cooking In The Lowcountry From The Old Post Office/Jane & Michael Stern 2004

Pecan-Coated Shrimp Pate

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`INGREDIENTS:`
peanut oil for deep frying	2 (2-ounce) scoops Shrimp Pate, well chilled and very firm	egg wash (2 beaten eggs and 1/2 cup milk blended well)
1-1/2 cups pecan flour

`1`	Fill a heavy saucepan (or a Fry Daddy) with the oil and heat to high. Dip the scoops of Shrimp Pate in the egg wash, coating them evenly, and then dust them generously in the pecan flour. To be on the safe side, you can repeat this process. Fry the shrimp, watching it constantly. As soon as the scoops are browned on the outside (usually just 1 or 2 minutes), drain and serve immediately. A slotted spoon is ideal for removing the shrimp.