Recipe

Crispy Butterflied Shrimp Recipe

	Kitchenwitchcooks / All my dishes 1 year, 2 months ago So fast and easy to make! Prep:5m Cook:5m Servings:2	Kitchenwitc
	from my collection at recipesecretsnet

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Ingredients

Crispy Butterflied Shrimp

1 pound shrimp, 15 count

½ cup flour (Pillsbury), Shake & Blend

salt & pepper

2 large eggs

½ tablespoon water

1 clove garlic

2 cups bread crumbs (Panko), japanese

1 tablespoon parsley, fresh italian leaf, cleaned and chopped

oil, extra-virgin olive, for frying

lemon, rinsed and sliced

Start off by rinsing the shrimp in the sink in a colander. Peel, devein, and butterfly; set aside.

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.

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.

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.

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.

Directions

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