skip to content
We Texans love our pecans, especially when they’re native. Again this year, the Texas Pecan Board sponsored the annual Texas Co-op Power Holiday Recipe Contest, and the 2013 grand prizewinner has done our state’s favorite nut proud.
Farmers Electric Cooperative
$3,000 Grand Prizewinner
Rockwall resident Peggy Dickerson created a delicious recipe featuring Texas pecans, shrimp and a tangy Thai dipping sauce.
Dickerson says she was encouraged by her grandmother to cook and began experimenting in the kitchen as an 8-year-old.
“I like to create new dishes, and I’m really interested in how food looks on the plate,” she says, adding that her husband, Gary, teases her about the effort she puts into the presentation of meals. Her eye for delicious taste and presentation earned her the 2013 Holiday Recipe Contest $3,000 grand prize.
Be sure to check out all the 2013 winners in the Also in This Issue box at right.
1 pound large shrimp
1 3/4 cups Texas pecans, divided
3/4 cup cornflakes
3/4 cup Panko breadcrumbs
4 teaspoons plus 1 cup sugar, divided
4 teaspoons toasted sesame seeds
1/2 to 1 teaspoon crushed dried red pepper
1/4 teaspoon black pepper
2 teaspoons medium-grind sea salt, divided
1/4 cup whipping cream
Dash red pepper sauce
3/4 cup all-purpose flour
Oil for frying
2 tablespoons honey
2 tablespoons Thai sweet red chili sauce
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon grated onion
Pinch ground pepper
2 tablespoons vegetable oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
8 cups fresh spring mixed greens
6 dates, pitted and sliced
6 ounces goat cheese, crumbled
1 beet, roasted and cut into half-inch cubes (optional)
1 pear, peeled and thinly sliced
Servings: 6. Serving size: 1/6 of dish. Per serving: 668 calories, 24.2 g protein, 25.2 g fat, 86.1 g carbohydrates, 5.8 g dietary fiber, 1,664 mg sodium, 54.8 g sugars, 145 mg cholesterol