Puffed 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.

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.

AIR FRYER BUTTERFLIED SHRIMP

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
• Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
• Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.

BUTTERFLIED SHRIMP ROCKEFELLER

Steps:

• Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside., In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice., Arrange shrimp on a greased 15x10x1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink.