Butterfly Shrimp With Honey Sauce Recipe


Difficulty LevelMediumHealth IndexAverage


 Jumbo shrimp12 Ounce
 All purpose flour4 1⁄2 Teaspoon
 Uncooked white cornmeal1 Tablespoon
 Cornstarch2 Teaspoon
 Double acting baking powder1 Teaspoon
 Skim milk1⁄4 Cup (4 tbs)
 Vegetable oil4 Teaspoon
 Teriyaki sauce2 Tablespoon
 Dry sherry2 Teaspoon
 Honey1 Teaspoon
 Garlic1⁄2 Clove (2.5 gm)
 Scallion brushes7 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.



Anonymous says :

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!
Posted on: 21 February 2010 - 9:31pm