Side Pannel
Pan-Fried Butterfly Shrimp W/bacon #2
Pan-Fried Butterfly Shrimp W/bacon #2
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
shrimp.
3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and
water. In another cup, blend cornstarch and remaining cold water to a
paste.
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
stock.
4. In step 4, add to the cornstarch paste 1 teaspoon soy sauce and a dash
of pepper.
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
shrimp.
3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and
water. In another cup, blend cornstarch and remaining cold water to a
paste.
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
stock.
4. In step 4, add to the cornstarch paste 1 teaspoon soy sauce and a dash
of pepper.
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