Best Butterfly Shrimp Recipes

CRISPY BUTTERFLY SHRIMP

Steps:

• Peel, devein, and butterfly shrimp.
• On a plate, mix flour with salt and pepper to taste.
• On another plate, mix the bread crumbs with the parsley.
• In a bowl, lightly beat eggs and water.
• Using a garlic press, add garlic.
• Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
• Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
• Flip shrimp and repeat.
• Drain on paper towel-lined plate.
• Serve lightly sprinkled with coarse salt and lemon slices.

GRILLED BUTTERFLY SHRIMP

Steps:

• Devein shrimp by making a shallow cut lengthwise along the outside curve.
• Remove sand vein.
• Press each shrimp flat into a butterfly shape.
• Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp.
• Cover and refrigerate at least 1 hour.
• Remove shrimp and reserve marinade.
• Arrange shrimp in a lightly greased hinged wire grill basket.
• Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink.
• Garnish with remaining lemon slices.

BUTTERFLY SHRIMP BRUSCHETTA

Steps:

• Preheat oven to 425°F. Bake shrimp according to package directions and keep warm. Slice baguette into as many slices as you have pieces of shrimp. Use one of the garlic cloves to rub over one side of each slice of bread. Brush the garlic rubbed side with olive oil. Set aside. Finely dice remaining garlic. In a medium mixing bowl, stir together the tomatoes, 3 tablespoons olive oil, garlic and basil. Salt and pepper to taste and set aside. Working in batches, add the baguette slices (oil side down) to a large hot skillet and cook until browned around the edges. Remove from pan. To Serve: Top each baguette slice with a small spoonful of the tomato mixture and a piece of the shrimp. Garnish with a basil leaf. Serve immediately.

PAN-FRIED BACON-WRAPPED BUTTERFLY SHRIMP II

Steps:

• 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic. 2. Beat eggs. Then add flour and beat with a wire whisk until batter thickens. (It should not be runny: if it is, add more flour.) Dip bacon in batter, 1 section at a time, and place on the flattened surface of each shrimp. 3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water. In another cup, blend cornstarch and remaining cold water to a paste. 4. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium heat. Cover and cook another 1/2 minute. Turn shrimp over and pan-fry 2 minutes more. Remove and drain shrimp on paper toweling.5. Add onion slices and stir-fry until softened and translucent then drain. Arrange on a serving dish with shrimp on top. Keep warm. 6. Heat remaining oil. Add salt and crushed garlic stir-fry to brown lightly. Add catsup mixture and bring to a boil, stirring. 7. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and serve at once. VARIATIONS: * In step 2, substitute for the batter, a mixture of 2 egg whites, 4 tablespoons flour and 1/2 teaspoon salt. * In step 2, top each shrimp with a strip of smoked ham. (Slice ham thin, cut in 1- by 2-inch strips, and dip in batter to make it adhere.) Then top with a bacon section as above. * In step 4, for the catsup mixture, substitute 1/2 cup catsup and 1 cup stock. * In step 4, add to the cornstarch paste 1 teaspoon soy sauce and a dash of pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BUTTERFLY SHRIMP PARMIGIANA

Steps:

• PREHEAT oven to 450 degrees F.
• ARRANGE the shrimp in a single layer in a large oven-safe serving dish. Bake for 10 minutes or until shrimp are thoroughly cooked.
• BOIL 1 1/2 quarts of water for pasta.
• POUR 1/2 jar of sauce into baking dish. Sprinkle 1/4 cup of each type of cheese over sauce. Layer shrimp on top of cheese. Sprinkle 1/4 cup of each type of cheese over shrimp. Bake for 10 more minutes or until cheese is melted.
• ADD angel hair pasta to boiling water and cook according to package directions until noodles are al dente. Drain noodles when done and return to pot. Pour 1/2 jar of sauce and 1/2 cup of each type of cheese into pot and toss with pasta. Return pot to low heat, stirring occasionally for 2 to 3 minutes or until pasta and sauce are hot.
• SCOOP noodles with sauce onto serving dishes. Top pasta with shrimp and additional sauce.

PAN-FRIED BACON-WRAPPED BUTTERFLY SHRIMP I

Steps:

• 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut each bacon strip in two and wrap one half around each shrimp. Sprinkle lightly with pepper. 3. Heat oil. Pan-fry shrimp on both sides until pinkish. 4. Add catsup and cook, stirring occasionally, until shrimp are done (about 2 minutes more). Serve hot. VARIATIONS: * In step 2, dip the bacon-wrapped shrimp in beaten egg. Then sprinkle with the pepper. * In step 4, substitute for the catsup a mixture of 3/4 cup stock, 1 tablespoon cornstarch and 1 teaspoon soy sauce. Cook, stirring, over medium heat until mixture thickens. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CRISPY BUTTERFLY SHRIMP WITH LEMON GARLIC DIP

Steps:

• Cook butterfly shrimp according to package directions. While shrimp are cooking, combine remaining ingredients to make garlic dip. Season with salt and pepper to taste.
• To serve, spoon a tablespoon of dip on an appetizer plate and top with a skewered shrimp. Garnish with thinly sliced lemon wedges and chopped chives.

FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE

Steps:

• COOK shrimp and rice according to package instructions.
• HEAT oil in skillet and saute peppers, onions, and garlic for 5-7 minutes.
• ADD cooked shrimp and cumin to skillet and saute an additional 2-3 minutes, season to taste with salt and pepper.
• TOSS cooked rice with chopped cilantro and chile powder.
• PLATE a single serving of rice and spoon stir fry mixture over the rice.
• SERVE and enjoy!

FRIED BUTTERFLY SHRIMP

Steps:

• Slit shrimp down back and spread apart butterfly fashion. Pull tail thru slit.Combine flour, sugar, and curry powder. Add egg, water, and 2 teaspoon oil beat well. Dip shrimp in batter. Heat oil to 375° in deep fryer. Fry, a few at a time, until golden brown. Drain on paper towels.

BUTTERFLY SHRIMP

Steps:

• Peel shrimp. Make shallow cut lengthwise down back of each shrimp; wash out vein. Press each shrimp flat into butterfly shape. Place shrimp in small glass or plastic bowl.
• In another small bowl, mix remaining ingredients except lemon; pour over shrimp. Cover; refrigerate at least 1 hour to marinate.
• Set oven control to broil. Lightly brush broiler pan rack with oil. Remove shrimp from marinade; reserve marinade. Place shrimp on rack in broiler pan.
• Broil shrimp with tops about 4 inches from heat about 5 minutes, turning and brushing once with reserved marinade, until shrimp are pink. Garnish with lemon wedges and, if desired, additional chopped fresh parsley.

PUFFED BUTTERFLY SHRIMP

Steps:

• Dipping Sauce: Place catsup, sugar, vinegar and water in saucepan. Bring to a boil and thicken with dissolved cornstarch. Add green pepper and bring to a boil again. Remove from heat and set aside. This may be done ahead and reheated. Ginger Juice Mixture: Mix ginger root, garlic, salt and sherry ingredients in bowl and set aside. Batter: Shell, devein, and butterfly shrimp. (Remove shell, leaving tail portion intact. Split shrimp down back without cutting through. Remove vein and spread open.) Wash in cold water 1 minute, drain, and pat dry. Using pastry brush, spread Ginger Juice Mixture on split side of shrimp. Mix flour, baking powder, and salt in bowl. Add oil gradually while stirring. Mix well. The dough should look like pie dough. Stir in water a little at a time, until mixture becomes thick batter. Add sesame seeds and scallions and mix well. (The big trick to puffy batter is addition of oil before cold water.) To test whether consistency of batter is right, hold a shrimp by tail, dip it into batter, then hold it over bowl. Batter should drip down slowly from shrimp. Heat oil in deep fryer to temperature (375°F.) Take each shrimp by tail and dip into batter, then put directly into hot oil. Shrimp should puff up and swim to top immediately. (If it stays on bottom, oil is not hot enough.) Deep-fry a few at a time too many cool down oil. Turn shrimp with tongs when batter is set. Fry until light gold. Drain on paper towels. Serve with hot sauce on the side. They should be served immediately, but warm oven will keep them pretty crisp for 1/2 hour or so.