Butterfly Shrimp - Master Cookbook Recipe # 397

Name: Butterfly Shrimp - Master Cookbook Recipe # 397
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 3-4 people
Cuisine: Southern
Ingredients: 1 lb. Fresh Shrimp (size 26-30, peeled and deveined); 1 cup Whole Buttermilk; Corn Oil (for frying); For Coating Mix; 1 cup Self-Rising Flour; 1 1/2 tsp Seafood Seasoning; 1/2 tsp Black Pepper

Butterfly shrimp is all about presentation and that perfect ratio of crispy breading to tender shrimp. By slicing and pressing the shrimp flat, you create more surface area for the seasoned coating to grab onto. Soaking them in buttermilk ensures they stay juicy on the inside while the self-rising flour creates a light, golden crust that looks and tastes like it came from the best seafood shack on the coast.

This is recipe #397 in Tammy’s Master Cookbook.

Prep time: 25 minCook time: 2 minTotal time: 27 min

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Ingredients

1 lb. Fresh Shrimp (size 26-30, peeled and deveined)
1 cup Whole Buttermilk
Corn Oil (for frying)
For Coating Mix
1 cup Self-Rising Flour
1 1/2 tsp Seafood Seasoning
1/2 tsp Black Pepper

Instructions

Butterfly the Shrimp: Using a sharp knife and cutting board, slice each shrimp down the middle of the back. Be careful not to cut all the way through.
Flatten: Open the shrimp up and place a flat spatula on top. Use the palm of your hand to press down firmly, mashing the shrimp so it spreads out flat.
Buttermilk Soak: Place the flattened shrimp in a bowl and toss with the buttermilk. Let them soak for 15 minutes.
Coat: Mix the flour, seafood seasoning, and black pepper in a shallow dish. Shake the excess buttermilk off each shrimp, then dip into the flour mixture. Press firmly on both sides to ensure a solid coating,no double dipping required!
Heat the Oil: Preheat a skillet on medium-high with about 1/2 inch of oil. Make sure the oil is hot before starting.
Fry: Fry the shrimp for about one minute per side until they are a beautiful golden brown.
Drain: Place the fried shrimp on a plate lined with paper towels to drain.

Notes

Tammy’s Tips

The "mash" is the secret to getting that wide, restaurant-style butterfly look! Don't be afraid to give them a good press with your spatula; it helps them cook evenly and quickly. Since these are flattened out, they cook much faster than regular shrimp,usually just a minute per side,so keep a close eye on them. Serve these up with some cocktail sauce or tartar sauce, and you've got a world-class appetizer or meal!