Best Butterflied Shrimp With Double Dips Recipes

BUTTERFLIED BAKED JUMBO SHRIMP

Steps:

• Preheat oven to 400°.
• Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
• Remove from oven and cool.
• Raise oven temperature to 500°.
• Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
• Season with salt and pepper and set aside.
• Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
• Brush baking dish with some of the melted butter, coating the bottom well.
• Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
• Place shrimp, bread crumb side up in baking dish in one layer.
• Drizzle the tops with a little more of the melted butter.
• Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
• Toss arugula with olive oil and lemon juice and season with salt and pepper.
• Divide among 4 plates and place 4 shrimp around pile of arugula.
• Drizzle with more butter and serve with lemon wedges.

BUTTERFLIED GRILLED GARLIC SHRIMP

Steps:

• Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
• Marinate for 30 minutes in refrigerator.
• Preheat gas grill to medium heat.
• Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

FRIED BUTTERFLIED SHRIMP

Steps:

• Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
• In a large bowl, pour in water and mix in cornstarch and eggs.
• Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
• Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

BUTTERFLIED SHRIMP WITH DOUBLE DIPS

Steps:

• To make the cocktail sauce: Combine all ingredients in a small bowl. Cover and let stand at room temp for 1 hour.
• To make marmalade sauce: In a small saucepan, melt the marmalade over low heat. Stir in the mustard and garlic. Let stand in a warm place until ready to serve.
• Preheat the oven to 200. Peel and devein the shrimp, keeping the tail intact. To butterfly the shrimp, using a small sharp knife, cut into the deveining incision of each shrimp, cutting almost, but not completely through to the underside. Open up the shrimp like a book.
• Pour enough oil into a large skillet, preferably a cast iron, to come halfway up the sides. Heat over medium-high heat until the oil is very hot, but not smoking.(if using a electric skillet, heat to 365)
• In a medium bowl, beat the eggs. Place the flour in another medium bowl. Frying the shrimp in 2 or 3 batches, dip the shrimp in the egg and then coat with the flour, shaking off the excess flour. Fry until golden brown, about 3 minutes. Using the skimmer or slotted spoon, transfer the shrimp to a paper towel lined baking sheet and keep warm in the oven while frying the remaining shrimp.
• Season the fried shrimp with salt and pepper to taste. Serve hot with the dips.