Butterflied Shrimp In Wine Recipes

BEST GARLIC BUTTERFLY PRAWN RECIPE EVER

Steps:

• Split prawns down the middle from underneath, top to bottom with a sharp knife. Do not cut all the way through, you are butterflying them and wanting to keep the shells, heads and tails attached to the prawn meat.
• Press the prawns flat and devein. Clean out the mustard if you wish to.
• In a large bowl mix olive oil, garlic, lemon zest, cracked pepper and a pinch of salt. Place prawns in the bowl and toss gently to coat in the marinade thoroughly. Leave aside for 15 minutes for the flavours to infuse into the prawns.
• Heat a large non stick frying pan over medium heat. Fry the prawns flesh side down for around 4 minutes or until they start to change colour around the edges.
• Add butter to the pan and swizzle it around the pan as it melts. Once bottoms of the prawns have been coated in butter, turn them over. Add white wine, lemon juice, chives and parsley. Cook for a further few minutes.Once the flesh turns white from their raw translucence get them out of the pan. Place on a plate, cover them with foil, they will continue cooking while covered for a little bit longer.
• Remove prawns and place on a serving plate. Continue to cook the white wine sauce for a further few minutes to reduce it slightly. Then pour over your prawns.
• Serve immediately with crusty bread to mop up the sauce.

BUTTERFLIED SHRIMP (BAKED)

Steps:

• HEAT OVEN TO 400F/204C. Line baking sheet with parchment paper. Melt butter for 30 seconds in a small bowl in the Microwave on High.
• TOAST CRUMBS and SEASON: Spread Panko or bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 6-7 minutes. Watch them carefully and stir halfway through, making sure they don't burn. Remove from the oven and transfer to shallow dish to cool. Add garlic and seasonings to bread crumbs and stir to combine. Taste and adjust salt and pepper.
• INCREASE OVEN TEMPERATURE TO 500F/260C. Line baking sheet with tin foil and spray with peanut oil or olive oil.
• BUTTERFLY SHRIMP: Here's a video on how to peel, devein and butterfly shrimp. Using a sharp paring knife, make a deep slice (but not all the way through) along the top of each shrimp where the black vein was (the humped part). Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp (1/2 inch/1.27 cm apart) to help prevent the shrimp from curling during cooking. Pat dry with a paper towel (don't skip this step!).
• BREAD ONE SIDE OF SHRIMP: Dip each shrimp in melted butter and then dredge butterflied open side in bread crumbs, pressing so it sticks. Place shrimp, bread crumb side up, in foil-lined pan in a single layer. Repeat with all shrimp. Drizzle shrimp with a little more of melted butter. (hmm, I know what you're thinking...more butter?... go for it or skip it - up to you - I go for it). At this point, you can let the shrimp sit for an hour or so until you're ready to bake them.
• BAKE AND SERVE: Bake in center of oven for 5 minutes (for jumbo shrimp) and 4 minutes (for large shrimp) until just cooked through. Don't over cook. Serve with a squeeze of fresh lemon juice, lemon wedges or cocktail sauce. Sprinkle on additional chopped parsley for color.

BUTTERFLY SHRIMP

Steps:

• Peel shrimp. Make shallow cut lengthwise down back of each shrimp; wash out vein. Press each shrimp flat into butterfly shape. Place shrimp in small glass or plastic bowl.
• In another small bowl, mix remaining ingredients except lemon; pour over shrimp. Cover; refrigerate at least 1 hour to marinate.
• Set oven control to broil. Lightly brush broiler pan rack with oil. Remove shrimp from marinade; reserve marinade. Place shrimp on rack in broiler pan.
• Broil shrimp with tops about 4 inches from heat about 5 minutes, turning and brushing once with reserved marinade, until shrimp are pink. Garnish with lemon wedges and, if desired, additional chopped fresh parsley.

BUTTERFLIED BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

BROILED BUTTERFLIED SHRIMP

Steps:

• Preheat broiler. Peel, devein, and butterfly shrimps. Arrange butterflied shrimp in a shallow baking dish in a single layer. Season to taste with salt and cayenne pepper.
• In a small skillet, melt the butter and saute garlic for 5 minutes or so. Do not allow to brown. Remove garlic. Pour about half evenly over shrimp.
• Sprinkle arranged shrimp with both types of bread crumbs. Sprinkle with Parmesan cheese. Pour remainder of butter evenly over shrimp.
• Broil about 3 to 5 minutes until shrimp or bread crumbs begin to brown and shrimp are opaque. Turn shrimps over and broil another 3 to 5 minutes until done.
• Garnish with fresh chopped parsley.

CRISPY BUTTERFLY SHRIMP

Steps:

• Peel, devein, and butterfly shrimp.
• On a plate, mix flour with salt and pepper to taste.
• On another plate, mix the bread crumbs with the parsley.
• In a bowl, lightly beat eggs and water.
• Using a garlic press, add garlic.
• Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
• Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
• Flip shrimp and repeat.
• Drain on paper towel-lined plate.
• Serve lightly sprinkled with coarse salt and lemon slices.

FRIED BUTTERFLIED SHRIMP

Steps:

• Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
• In a large bowl, pour in water and mix in cornstarch and eggs.
• Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
• Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

BUTTERFLIED SHRIMP IN WINE

Steps:

• Combine broth, vermouth salt & pepper and set aside.
• Remove shells and butterfly shrimp, devien rinse and pat dry with paper towels.
• Coat shrimp with beaten egg, then flour.
• Over medium heat add butter & oil until bubbly.
• Cook shrimp until pink 1-2 minutes each side.
• Stir in vermouth mixture, cook for about 1 minute.
• Garnish with lemon & parsley.