Butterfly Fried Shrimp With Artichoke Salad

Prep Time:
20 minutes
Cook Time:
10 minutes
Makes:
4 servings
Source

H-E-B Showtime

Ingredients

1lb. (10 - 15 ct.)H-E-B Wild Gulf Large Brown Shrimp,

1egg,

1/4cupmilk,

1cupH-E-B the Baker's Scoop Seasoned Frying Flour,

1/3cupcracker meal or coarse corn meal,

2cupscanola oil for frying,

*cocktail sauce, tartar sauce, or lime slices,

Directions

1Thaw, peel and devein shrimp. To butterfly, cut a 1/4-inch deep slicealong the shrimp's spine (do not cut through). Spread the shrimp, sliced-side down on a sheet of foil and set aside.

2Combine egg and milk in a bowl and mix well with a fork.

3Combine flour and cracker meal in a small bowl and set aside.

4Dip butterfly shrimp in egg wash and press into seasoned flour mixture. Shake off excess and arrange on a foil lined baking sheet. Cover breaded shrimp with plastic wrap and keep refrigerated until ready to fry.

5Heat oil in a skillet over medium high heat for 4 to 5 minutes at 350 degrees F.

6Fry shrimp 2 to 3 minutes until golden brown. Place on paper towels to drain and keep warm. Serve shrimp hot with cocktail sauce, tartar sauce or lime slices.

Nutritional Information

No Nutritional Information Available

Copyright 2001-2014, H-E-B