Peel, devein, and butterfly shrimp.
On a plate, mix
Shell, devein and butterfly shrimp; set aside.
In a
ails on), de-vein, and butterfly shrimp by making a deep slit
Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.
o 500\u00b0.
Butterfly shrimp, then turn the shrimp over and make
Devein shrimp by making a shallow cut
Butterfly shrimp by running a sharp knife down back of each shrimp.
Place
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
Butterfly shrimp by cutting down the middle to open them to lay flat.
Dry shrimp and dredge them in flour.
Dip in beaten eggs, then into Parmesan cheese.
Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
Remove shrimp to platter.
Remove oil from pan, but do not wash.
Add lemon juice and butter to pan and stir until butter melts.
Cook for 2 minutes.
Drizzle over shrimp and serve immediately.
Butterfly shrimp by running a sharp knife down the back of each shrimp, almost all the way through.
Dust shrimp in flour, shaking off excess. Dip into egg, then press into combined breadcrumbs, parsley and Parmesan. Arrange on a tray and chill 5 minutes.
In a large saucepan, heat oil on high until a pinch of crumbs sizzles as soon as it is added.
Deep fry shrimp in 4 batches, 2-3 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartar sauce and lemon wedges.
Peel, devein and butterfly shrimp.
(To butterfly, split them almost in two and flatten out.)
Melt butter in skillet.
Add chopped garlic, parsley and shrimp.
Saute over low heat until shrimp are pink in color.
Season with additional salt, pepper, lemon juice, sherry and oregano.
Serve with rice and vegetable. (Sauce goes extremely well over rice.)
Sift flour with spices into a large bowl. Season to taste. Whisk in beer to form a smooth batter.
Butterfly shrimp by slicing down back of shrimp deep enough so shrimp can lie flat.
Heat oil in a large saucepan or deep fryer until a cube of bread sizzles as soon as it is added.
Dip prawns into batter, draining off excess. Drop into oil, a few at a time, and deep-fry for 3-5 mins each, until golden and cooked through.
Drain on paper towels. Serve with lemon wedges.
orm a smooth batter.
Butterfly shrimp by slicing down back of
Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
Brush shrimp with melted butter.
Sprinkle lightly with garlic salt.
Mix together bread crumbs, Parmesan cheese and parsley.
Sprinkle lightly over shrimp.
Drizzle lightly with additional melted butter.
Broil until light brown.
o coat all of the shrimp. Or, mix everything in a
Peel, clean and cut shrimp along the back to butterfly.
Dip in flour, then in egg and finally in crumbs, that have been mixed with
the almonds.
Heat 1/2-inch oil in a frying pan and fry shrimp over medium heat until they curl.
Do not overcook. Serves 2 to 3.
Butterfly shrimp and dredge in flour.
Dip in beaten eggs, then in bread crumbs.
Heat oil in a large skillet and fry shrimp til golden brown.
No need to cook through- they will also be baked.
Remove to a shallow casserole dish in a single layer.
Top with tomato sauce and both cheeses.
Bake, uncovered at 400\u00b0 for 10 minutes or until cheese is melted.
Sprinkle with chopped parsley and serve.
Peel, devein, and butterfly shrimp, leaving tails intact.
Sprinkle butterflied shrimp lightly with
small, sharp knife, butterfly shrimp by making an incision head
Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on