Well-Seasoned Cookbook

flavorful recipes perfected over time

Butterfly Shrimp

Ingredients:

1 lb. raw jumbo shrimps

3 Tbsp. flour

1 1/2 Tbsp. cornstarch

1 Tbsp. white cornmeal

3/4 tsp. baking powder

3/4 tsp. salt

1/2 cup milk

Cooking oil (for deep frying)

Barbecue or shrimp sauce (for dipping)

Directions:

Peel shrimps, leaving tails on. Make a deep slit along the back to "butterfly" shrimps, removing black vein as you do so. Mix flour, cornstarch, cornmeal, baking powder, and salt. Beat in milk, making a thin batter. Dip each shrimp into batter and fry in hot deep oil until golden brown, 2 or 3 minutes. Serve with barbecue or shrimp sauce.

Makes 4 servings.