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Butterfly Fried Shrimp Recipe

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This recipe for Butterfly Fried Shrimp, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Tuesday, July 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c all purpose flour
1/4 c cornstarch
1/8 tsp salt
1/4 c beer
1 egg yolk
2 tbsps melted butter
1 lb extra large shrimp (26- 30 count)
vegetable oil

Directions:
Directions:
Peel and devein shrimp leaving last segment and tail on. Cut shrimp down the back (vein side) to within 1/8 of an inch of the underside. Lay each shrimp, spread butterfly on a flat surface using the bottom of a large water glass; press down on shrimp until it lays flat. Shrimp is now completely butterflied. Combine flour, cornstarch, and salt in a small bowl. Add beer, egg yolk, and butter, beat until smooth. Dip shrimp into batter; deep fry in hot vegetable oil in 375 until golden brown.

Number Of Servings:
Number Of Servings:
Makes 4
Personal Notes:
Personal Notes:
Makes 4 of the most delicious servings of fried shrimp you have ever had. Serve with your favorite cocktail or tartar sauce.

 

 

 

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