Best Butterflied Shrimp With Double Dips Recipes

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 BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

BUTTERFLIED SHRIMP (BAKED)

Steps:

• HEAT OVEN TO 400F/204C. Line baking sheet with parchment paper. Melt butter for 30 seconds in a small bowl in the Microwave on High.
• TOAST CRUMBS and SEASON: Spread Panko or bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 6-7 minutes. Watch them carefully and stir halfway through, making sure they don't burn. Remove from the oven and transfer to shallow dish to cool. Add garlic and seasonings to bread crumbs and stir to combine. Taste and adjust salt and pepper.
• INCREASE OVEN TEMPERATURE TO 500F/260C. Line baking sheet with tin foil and spray with peanut oil or olive oil.
• BUTTERFLY SHRIMP: Here's a video on how to peel, devein and butterfly shrimp. Using a sharp paring knife, make a deep slice (but not all the way through) along the top of each shrimp where the black vein was (the humped part). Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp (1/2 inch/1.27 cm apart) to help prevent the shrimp from curling during cooking. Pat dry with a paper towel (don't skip this step!).
• BREAD ONE SIDE OF SHRIMP: Dip each shrimp in melted butter and then dredge butterflied open side in bread crumbs, pressing so it sticks. Place shrimp, bread crumb side up, in foil-lined pan in a single layer. Repeat with all shrimp. Drizzle shrimp with a little more of melted butter. (hmm, I know what you're thinking...more butter?... go for it or skip it - up to you - I go for it). At this point, you can let the shrimp sit for an hour or so until you're ready to bake them.
• BAKE AND SERVE: Bake in center of oven for 5 minutes (for jumbo shrimp) and 4 minutes (for large shrimp) until just cooked through. Don't over cook. Serve with a squeeze of fresh lemon juice, lemon wedges or cocktail sauce. Sprinkle on additional chopped parsley for color.

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.

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.