Butterfly Shrimp

From: dwalker@faline.bellcore.com (Derek X. Walker)

Dat e: Mon, 15 Nov 1993 10:33:34 -0500

lb. extra large shrimp

slices bacon

large onion

garlic clove

eggs

Tbsp. flour

cups vegetable oil

For sauce:

/4 cup catsup

Tbsp. Worcestershire sauce

Tbsp. sugar

Dash pepper

/2 cup water

Tbsp. cornstarch

Tbsp. water

Tbsp. oil

/2 tsp. salt

Shell, devein and butterfly shrimp. Cut bacon into 1-1/2 inch

pieces. Slice onion and saute in oil. Crush garlic. Place

slice of bacon over each shrimp. Lay on platter. Beat eggs.

Add flour to eggs and beat with wire whisk until batter

thickens. Holding shrimp and bacon together dip in batter and

place into hot oil for 2-3 minutes. Remove and drain on paper

towels. Set aside.

In small bowl mix catsup, Worcestershire sauce, sugar, pepper

and water. In a cup blend cornstarch and water. Heat oil and

add crushed garlic and salt until golden brown. Add to this

the catsup mixture and bring ingredients to a boil. Stir in

cornstarch until mixture thickens. Serve shrimp over onions

and spoon sauce over shrimp.

Recipe by:

Grace Occhiogrosso

Hackettstown, NJ

amyl

http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/butterfly-shrimp.html [12/17/1999 11:55:02 AM]

Seafood Recipes