Pistachio-Crusted Shrimp

If using fresh shrimp, peel and rinse under cold water and set aside. If using frozen shrimp, rinse under water and let soak for 10-15 minutes, or until thawed out.

While shrimp thaw, place pistachios in a food processor or blender and pulse 3-4 times, depending on how coarse or finely ground you want the crumbs to be, or until a crumbly mixture forms. I found that the finer the crumbs, the better they stuck while cooking. The large crumbs tended to fall off. If this happens, continue to cook shrimp then pour casualties on top of finished dish. Transfer to a bowl.

Preheat a large skillet on medium-high heat and coat with olive oil and cooking spray.

Once the shrimp are ready, place the egg white in a small bowl. Using your hands, dip each shrimp in the egg white then transfer to the bowl of pistachios and coat both sides. Once shrimp have been dipped, place on a separate plate. Do this until all shrimp have been coated with pistachio crust.

Cook the shrimp for 5-7 minutes per side, or until done. Serve immediately.