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Seafood Recipes

Seafood Recipes


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Published by Barbara

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Published by: Barbara on Apr 17, 2008
Copyright:Attribution Non-commercial


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

Date: Mon, 15 Nov 1993 10:33:34 -0500

1 lb. extra large shrimp
4 slices bacon
1 large onion
1 garlic clove
2 eggs
4 Tbsp. flour
2 cups vegetable oil
For sauce:
1/4 cup catsup
2 Tbsp. Worcestershire sauce
3 Tbsp. sugar
Dash pepper
1/2 cup water
2 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. oil
1/2 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


Butterfly Shrimp

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

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