devein, and butterfly shrimps. Arrange butterflied shrimp in a shallow baking dish
This recipe is designed to feed
*Caution when making this recipe make sure that the oil
nd eggs.
Dip the shrimp into the mixture allowing them
alapeno into the opening of butterflied shrimp. Wrap with a piece of
mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper
-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop
n), de-vein, and butterfly shrimp by making a deep slit
roiler.
Peel and devein shrimp. Set aside 16 shrimps. Chop
Lay butterflied shrimp in baking pan.
In a large bowl, combine the remaining ingredients to form stuffing mixture. Stuff each shrimp with a large spoonful of stuffing mixture.
Bake at 350\u00b0 for 15 minutes.
(If desired, tops may be browned by broiling for 2 to 3 minutes.)
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
Mix cream cheese, Cheddar cheese, and mayonnaise together in a bowl. Spread on the inside of each butterflied shrimp.
Whisk eggs and milk together in a bowl. Place bread crumbs on a plate.
Dip each stuffed shrimp into the egg and milk mixture; roll over breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 30 minutes.
Arrange cleaned, deveined, butterflied shrimp into glass baking dish.
Make stuffing by finely crumbling crackers (use food processor or place in a plastic bag and roll with rolling pin). Combine with melted butter and seasoning.
Mix well with a fork or whisk.
Add sherry to moisten, until stuffing will hold when molded.
(Do not overdo sherry.)
Place stuffing on individual shrimp.
Bake at 350\u00b0 for about 25 minutes.
Serve with drawn butter.
o coat all of the shrimp. Or, mix everything in a
smooth batter.
Butterfly shrimp by slicing down back of
and butterfly shrimp, leaving tails intact.
Sprinkle butterflied shrimp lightly with garlic
Preheat oven to 425\u00b0 (220\u00b0 C).
In 2 tablespoons of butter, saute the onion.
Blend in the mustard and sage.
Remove from heat. In mixing bowl, blend together the bread crumbs, crab meat, egg, cream, sage mixture and remaining butter.
Place 2 teaspoons of mixture on each butterflied shrimp.
Place on lightly greased baking sheet.
Bake 8 to 10 minutes or until golden brown.
Serve hot.
Garnish with sprig of fresh dill or mint and lemon twist. Serves 4.
oiler (grill). Remove legs from shrimp. With a sharp paring knife
hrough the back of 1 shrimp; split nearly all the way
Preheat a large pot of oil to 350 degrees F.
Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
Open and flatten the two halves like a book, so that it resembles a butterfly.
Remove the vein.
Make an egg wash by whisking the eggs together with the chili flakes and a little water.
Season shrimp with salt and pepper.
Dip the butterflied shrimp into the egg wash and then coat in coconut.
Deep fry in hot oil until golden and crispy and shrimp is cooked through.
nd set aside.
Butterfly shrimp; remove shells and devein.