Side Pannel
Crispy Coated Butterfly Shrimp
Crispy Coated Butterfly Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 6 Extra large shrimp
- 2 Egg whites
- 1 1/2 c Corn flakes; crushed
- Seasoned salt
Directions
MARMALADE DIP
1/2 c Orange marmalade jam
1/4 c Water
1/4 ts Lite soy sauce
1/4 ts Horseradish
1 ds Seasoned salt
Preheat oven to 350 degrees. Clean, de-vein and peel shrimp. Using a
sharp paring knife, cut along center back of shrimp from one end to the
tail. Cut just enough to butterfly the meat. Using a standard table knife,
use the handle end to gently pound the shrimp to flatten and spread it. Do
not pound hard. Dip each piece in egg white and then roll in crushed corn
flakes. Place on baking sheet sprayed with non-stick cooking spray. Season
lightly with seasoned salt. Bake at 350 degrees for 30-35 minutes.
Just before serving, combine ingredients for dip in small sauce pan and
warm over low heat. Serve with shrimp. Entire recipe makes 2 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
1/2 c Orange marmalade jam
1/4 c Water
1/4 ts Lite soy sauce
1/4 ts Horseradish
1 ds Seasoned salt
Preheat oven to 350 degrees. Clean, de-vein and peel shrimp. Using a
sharp paring knife, cut along center back of shrimp from one end to the
tail. Cut just enough to butterfly the meat. Using a standard table knife,
use the handle end to gently pound the shrimp to flatten and spread it. Do
not pound hard. Dip each piece in egg white and then roll in crushed corn
flakes. Place on baking sheet sprayed with non-stick cooking spray. Season
lightly with seasoned salt. Bake at 350 degrees for 30-35 minutes.
Just before serving, combine ingredients for dip in small sauce pan and
warm over low heat. Serve with shrimp. Entire recipe makes 2 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
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