Butterfly Shrimp
Butterflied shrimp with bacon, dipped in egg batter and fried, served with a sweet-savory catsup sauce.
Ingredients
- 1 lb extra large shrimp, shelled, deveined, and butterflied
- 4 slice bacon, cut into 1.5-inch pieces
- 1 whole large onion, sliced
- 1 clove garlic, crushed
- 2 whole eggs
- 4 tbsp flour
- 2 cup vegetable oil for frying
- 0.3 cup ketchup
- 2 tbsp Worcestershire sauce
- 3 tbsp sugar
- 0.5 cup water
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp oil (for sauce)
- 0.5 tsp salt
Instructions
- 1
Shell, devein, and butterfly shrimp. Place a piece of bacon over each shrimp.
- 2
Beat eggs; add flour and beat with a wire whisk until batter thickens. Holding shrimp and bacon together, dip in batter.
- 3
Sauté sliced onion in 1 tbsp oil. Add crushed garlic. Add ketchup, Worcestershire, sugar, water, salt, and ½ tsp pepper; bring to a boil. Stir in cornstarch mixture until sauce thickens.
- 4
Fry battered shrimp in hot oil for 2-3 minutes. Remove and drain on paper towels. Serve shrimp over sautéed onions with sauce spooned over.
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