Butterfly Shrimp With Honey Sauce
|Jumbo shrimp||12 Ounce|
|All purpose flour||4 1⁄2 Teaspoon|
|Uncooked white cornmeal||1 Tablespoon|
|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|
|Garlic||1⁄2 Clove (2.5 gm)|
|Scallion brushes||7 Medium|
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.