Crispy Butterflied Shrimp Recipe

Ingredients

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• Crispy Butterflied shrimp shopping list
• 1 pound shrimp, 15 count shopping list
• ½ cup flour (Pillsbury), Shake & Blend shopping list
• salt & pepper shopping list
• 2 large eggs shopping list
• ½ tablespoon water shopping list
• 1 clove garlic shopping list
• 2 cups bread crumbs (panko), japanese shopping list
• 1 tablespoon parsley, fresh italian leaf, cleaned and chopped shopping list
• oil, extra-virgin olive, for frying shopping list
• lemon, rinsed and sliced shopping list
• Start off by rinsing the shrimp in the sink in a colander. Peel, devein, and butterfly; set aside. shopping list
• With the water running slowly in the colander, peel a shrimp, leaving the tail and the small piece of shell close to the tail intact. Using a paring knife, devein and rinse the vein out under the water. Continue the same cut that is used to devein the shrimp, cutting through almost completely - such that the shrimp can fan out like a butterfly. shopping list
• On a plate, place a piece of wax paper and pour on the flour. Add some salt and pepper to taste. In a bowl, lightly beat eggs with water. Using garlic press, add the garlic, along with some salt and pepper. On another plate place another piece of wax paper with the bread crumbs and mix with parsley, salt and pepper. shopping list
• Holding the tail, place each shrimp first into the flour mixture, then the egg mixture, and finally the bread crumbs. Meanwhile, pre-heat the oven to 300°F. shopping list
• In a 10-inch nonstick pan, heat ½ cup olive oil over medium heat. When hot, add 4 breaded shrimp, tail up. Pan-fry for 2 minutes, turning when the bottom is nicely brown. Continue to cook on the other sides for another couple of minutes, then drain on a paper-towel-lined clean plate. Add a little more oil to the pan and put the drained shrimp on a parchment lined cookie sheet in the oven to keep warm. Repeat with the remaining shrimp until all are nicely browned and cooked through. shopping list