• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pan-Fried Butterfly Shrimp W/bacon #2

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 lb Large shrimp
  • 3 Or
  • 4 sl Bacon
  • 1 lg Onion
  • 1 Clove garlic
  • 1 Or
  • 2 Eggs
  • 4 tb Flour
  • 1/4 c Catsup
  • 2 tb Worcestershire sauce
  • 2 Or
  • 3 ts Sugar
  • 1 ds Pepper
  • 1/2 c Water
  • 2 ts Cornstarch
  • 2 tb Water
  • 3 tb Oil
  • 1 tb Oil
  • 1/2 ts Salt


1. Shell, devein and butterfly shrimp, leaving the tail segments intact.
Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic.

2. Beat eggs. Then add flour and beat with a wire whisk until batter
thickens. (It should not be runny: if it is, add more flour.) Dip bacon in
batter, 1 section at a time, and place on the flattened surface of each

3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and
water. In another cup, blend cornstarch and remaining cold water to a

4. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium
heat. Cover and cook another 1/2 minute. Turn shrimp over and pan-fry 2
minutes more. Remove and drain shrimp on paper toweling.

5. Add onion slices and stir-fry until softened and translucent; then
drain. Arrange on a serving dish with shrimp on top. Keep warm.

6. Heat remaining oil. Add salt and crushed garlic; stir-fry to brown
lightly. Add catsup mixture and bring to a boil, stirring.

7. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and
serve at once. VARIATIONS:

1. In step 2, substitute for the batter, a mixture of 2 egg whites, 4
tablespoons flour and 1/2 teaspoon salt.

2. In step 2, top each shrimp with a strip of smoked ham. (Slice ham thin,
cut in 1x2-inch strips, and dip in batter to make it adhere.) Then top with
a bacon section as above.

3. In step 4, for the catsup mixture, substitute 1/2 cup catsup and 1 cup

4. In step 4, add to the cornstarch paste 1 teaspoon soy sauce and a dash
of pepper.

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