1 1/2 lb. shrimp, peeled & deveined
3/4 c. flour, seasoned with blacked fish spice
2 lg. tomatoes, peeled & chopped
Garlic, to taste
Sherry, to taste
Salt & pepper to taste
Shallots, amount as desired
1/2 c. oil
Egg wash, (2 eggs, beaten well)
12 oz. spinach
4 oz. pecans
4 oz. mushrooms
1 oz. cream
Creole mustard, to taste
8 oz. pasta, cooked, any type you desire

Peel and devein shrimp. Place in egg wash until thoroughly moistened, then coat in flour mixture. Fry in oil until done. Remove from oil. Saute spinach, tomatoes, pecans, mushrooms and shallots in garlic, sherry and mustard over medium high heat for 5 to 10 minutes. Add cream, reduce heat and cook for 5 minutes. Serve over pasta.