INGREDIENTS
2
lbs Gulf shrimp
2
Garlic cloves
2
Eggs
1 tsp
Anchovy paste
2 tsp
Dijon mustard
2 tbsp
Lemon juice, freshly squeezed
2 tbsp
Mayo, low-fat
1 tsp
Worcestershire
1/4 tsp
Black pepper, freshly ground
1 cup
Cornmeal, stone ground
1/4 tsp
Kosher salt
2 tbsp
Olive oil, extra-virgin
1
Olive oil or canola oil
1/4 cup
Pecans
1 1/2 cups
Panko bread crumbs
1
Pecorino-romano cheese shavings