Butterfly Fried Shrimp With Artichoke Salad
1 lb. (10 - 15 ct.) H-E-B Wild Gulf Large Brown Shrimp
1/4 cup milk
1 cup H-E-B the Baker's Scoop Seasoned Frying Flour
1/3 cup cracker meal or coarse corn meal
2 cups canola oil for frying
* cocktail sauce, tartar sauce, or lime slices
Thaw, peel and devein shrimp. To butterfly, cut a 1/4-inch deep slicea
long the shrimp's spine (do not cut through). Spread the shrimp, slice
d-side down on a sheet of foil and set aside.
Combine egg and milk in a bowl and mix well with a fork.
Combine flour and cracker meal in a small bowl and set aside.
Dip butterfly shrimp in egg wash and press into seasoned flour mixture
. Shake off excess and arrange on a foil lined baking sheet. Cover bre
aded shrimp with plastic wrap and keep refrigerated until ready to fry
Heat oil in a skillet over medium high heat for 4 to 5 minutes at 350
Fry shrimp 2 to 3 minutes until golden brown. Place on paper towels to
drain and keep warm. Serve shrimp hot with cocktail sauce, tartar sau
ce or lime slices.
No Nutritional Information Available