|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
Results 1 - 10 of 51 for butterfly shrimp
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For deveining and making butterfly shape of shrimp insert a knife ... lightly brown. Note: Coating of cornstarch on shrimp helps the batter to stay on.
Heat butter in large frying pan. Add shrimp and cook two ... lemon; cook 1 more minute. Correct seasoning, add parsley and paprika; mix and serve over pasta.
Wash and devein shrimp. Beat eggs ... ingredients; set aside. Butterfly the shrimp. Dip ... with pineapple and cherries. Serve with hot rice. Serves 4 to 6.
With a sharp knife slit shrimp deeply down back ... Fry in deep fat heat to 375 degrees for 3 to 5 minutes. Drain on paper towels. Number of servings 4.
Peel, devein, and wash shrimp, leaving tails ... deveining, this should butterfly the shrimp). Pat ... skillet; brown shrimp on both sides. Yield: 6-8 servings.
Cook. Make a ... of the slit shrimp. Heat oil ... and heat until slightly thickened. Add the shrimp, heat until piping hot and pour over the vegetables.
Butterfly shrimp by cutting along ... spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
Butterfly shrimp by cutting lengthwise ... stand about five minutes. Spoon shrimp and sauce into a large serving bowl. Makes 35 to 40 appetizer servings.
To Clean Shrimp: Remove shell, leaving tail. Butterfly the shrimp by ... refrigerate or freeze. Deep fat fry until golden brown. Bet you can't eat just one.
Cook the first ... thickens. Cut the shrimp in half lengthwise, ... chestnuts, and bean sprouts. Heat and serve over rice with soy sauce on top. Serves 6 to 8.
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