Butterfly Shrimp Recipe
In a few words, Butterfly Shrimp is described as heavenly, superb and outstanding. It is served as a delicious Appetizer. A good way to use up Shrimp is to make some amazing Butterfly Shrimp. The South American Butterfly Shrimp has an unique characteristic of addicting you to it on the first bite. I cant believe you just have not tried my Butterfly Shrimp recipe, yet.
Ingredients
4 to 5 Ibs. shrimp
1 teaspoon sugar
1 large onion or 2 small onions
Ground black pepper
1 to 1 1/2 pts. evaporated milk
1 1/2 teaspoons salt
4 large or 5 small cloves garlic,cubed
Flour
3/4 teaspoon baking powder
Dash of Tabasco Sauce
Fat for frying
Directions
In cleaning the shrimp, follow directions for removing shells and vein down the back, except that you should not remove the entire shell.
Leave the last segment and the tail intact.
Then slit each shrimp lengthwise through the body down to the last segment of shell, leaving two long strips of flesh hanging loose.
These curl back when the shrimp is placed in the hot deep fat, and the tail fans out, so that the cooked shrimp has the appearance of a large golden butterfly.
The slitting also allows the crispy coating to cover more of the shrimp than if the shrimp were fried without slitting.
Jesse fries shrimp, as he does soft shelled crabs, after he has first marinated them in a liquor made by scraping a large onion into canned or evaporated milk (enough to cover the shrimp in a medium mixing bowl); adding cubed garlic (pieces should be large enough so that the garlic flavors the milk but doesn't cling to the shrimp and get fried with them by mistake), and Tabasco Sauce, sugar, and pepper and salt to give a zesty flavor.
The milk should be just a trifle saltier than seems necessary, as this salt has to flavor the flour which coats the shrimp too.
When the shrimp have marinated in this milk mixture for at least 1 hour preferably a good deal longer Jesse drops a few at a time into a paper bag into which he has placed flour with a couple of pinches of baking powder added.
He changes the bag every once in a while as the flour becomes damp; otherwise, he says, his "butterflies won't fly." He means that the shrimp coating would be soggy and heavy instead of light and crisp.
He then fries the shrimp in deep hot fat.
Butterfly shrimp should be served piping hot, preferably as they are cooked, but for formal occasions they can be fried and placed on a paper covered platter and kept hot in a low oven.
Leave the last segment and the tail intact.
Then slit each shrimp lengthwise through the body down to the last segment of shell, leaving two long strips of flesh hanging loose.
These curl back when the shrimp is placed in the hot deep fat, and the tail fans out, so that the cooked shrimp has the appearance of a large golden butterfly.
The slitting also allows the crispy coating to cover more of the shrimp than if the shrimp were fried without slitting.
Jesse fries shrimp, as he does soft shelled crabs, after he has first marinated them in a liquor made by scraping a large onion into canned or evaporated milk (enough to cover the shrimp in a medium mixing bowl); adding cubed garlic (pieces should be large enough so that the garlic flavors the milk but doesn't cling to the shrimp and get fried with them by mistake), and Tabasco Sauce, sugar, and pepper and salt to give a zesty flavor.
The milk should be just a trifle saltier than seems necessary, as this salt has to flavor the flour which coats the shrimp too.
When the shrimp have marinated in this milk mixture for at least 1 hour preferably a good deal longer Jesse drops a few at a time into a paper bag into which he has placed flour with a couple of pinches of baking powder added.
He changes the bag every once in a while as the flour becomes damp; otherwise, he says, his "butterflies won't fly." He means that the shrimp coating would be soggy and heavy instead of light and crisp.
He then fries the shrimp in deep hot fat.
Butterfly shrimp should be served piping hot, preferably as they are cooked, but for formal occasions they can be fried and placed on a paper covered platter and kept hot in a low oven.
