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Butterfly Shrimp With Honey Sauce

Anonymous's picture
Anonymous (not verified)
Ingredients
  Jumbo shrimp 12 Ounce
  All purpose flour 4 1⁄2 Teaspoon
  Uncooked white cornmeal 1 Tablespoon
  Cornstarch 2 Teaspoon
  Double acting baking powder 1 Teaspoon
  Skim milk 1⁄4 Cup (4 tbs)
  Vegetable oil 4 Teaspoon
  Teriyaki sauce 2 Tablespoon
  Dry sherry 2 Teaspoon
  Honey 1 Teaspoon
  Garlic 1⁄2 Clove (2.5 gm)
  Scallion brushes 7 Medium
Directions

To Prepare Shrimp: Shell and devein shrimp, leaving tail "feathers" attached.
Butterfly shrimp by cutting each lengthwise along back down to tail, cutting as deep as possible without going through to other side; spread shrimp open so they lie flat.
In shallow bowl combine flour, cornmeal, cornstarch, and baking powder; add milk and stir until smooth.
Add shrimp and toss to coat evenly.
In 9- or 10-inch nonstick skillet heat oil over medium-high heat; add shrimp in a single layer and cook until browned on bottom.
Reduce heat to medium, turn shrimp over, and brown other side.
Remove to serving platter and keep warm.
To Prepare Sauce and Serve: In small saucepan combine all ingredients for sauce and bring to a boil.
Reduce heat and let simmer for 2 to 3 minutes; strain sauce into small bowl and serve with shrimp.
Garnish with scallion brushes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled

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Average: 4.1 (12 votes)

1 Comment

Anonymous's picture
We took the tails off before cooking. We also found that it was easier to dip the shrimp in the milk and then dredge them through the dry ingredients instead of making a paste-like batter that didn't stick to the shrimp. They were delicious!