BUTTERFLIED SHRIMP WITH DOUBLE DIPS
I found this amazing shrimp recipe in a cookbook done up by the one and only Patti LaBelle.
Provided by Jamallah Bergman @pmyodb1
Categories Fish
Number Of Ingredients 15
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.
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