January 20
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- Crispy Butterflied Shrimp [View Recipe]
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Ingredients
- 1 pound shrimp
- .5 cup flour
- salt & pepper
- 2 large eggs
- .5 tablespoon water
- 1 clove garlic
- 2 cups bread crumbs
- 1 tablespoon parsley (cleaned and chopped)
- oil
- lemon (rinsed and sliced)
Instructions
We start off by rinsing the shrimp in the sink in a colander. We need to peel, devein, and butterfly, but we decide to get the coating ready first.
We will use "standard breading procedure" to coat the shrimp. On a plate, we place a piece of wax paper and pour on the flour. We add some salt and pepper to taste. In a bowl, we lightly beat the eggs with the water. Using our garlic press, we add the garlic, along with some salt and pepper. On another plate we place another piece of wax paper with the bread crumbs and mix with the parsley, salt and pepper. We also get two other plates ready to place the shrimp, uncoated, and then coated.
With the water running slowly in the colander, we peel a shrimp, leaving the tail and the small piece of shell close to the tail intact. Using a paring knife, we devein and rinse the vein out under the water. We continue the same cut that we used to devein the shrimp, cutting through almost completely - such that the shrimp can fan out like a butterfly. We set on a dinner plate and continue with the remaining shrimp.
Holding the tail, we place each shrimp first into the flour mixture, then the egg mixture, and finally the bread crumbs. We have just enough of the flour, eggs, and crumbs.
Meanwhile, we pre-heat the oven to <temp val="300"/>.
In a 10-inch nonstick pan, we heat ½ cup of olive oil over medium heat. When hot, we add 4 breaded shrimp, tail up. We pan-fry for 2 minutes, turning when the bottom is nicely brown. We continue to cook on the other sides for another couple of minutes, then we drain on a paper-towel-lined clean plate. We add a little more oil to the pan and put the drained shrimp on a parchment lined cookie sheet in the oven to keep warm. We repeat with the remaining shrimp until all are nicely browned and cooked through.
We serve the shrimp sprinkled with coarse salt and a squeeze of lemon.
- Fusilli with Mushroom Tomato Sauce
- Italian Bread
- Lemon Slices
- Parsley, for Garnish
We count ourselves lucky living so close to family. Even though we do not see them as much as we might like, we do get to visit rather often. We owe a debt to the exam week gods who give Sarah some extra time this week. Sadly, the architecture gods operate on a different schedule than their exam week brethren - Eric was not able to come along because he needed to work.
Robin has been looking for an excuse to make a paella, but thought better of making one tonight. Sarah's rather finicky taste buds would have suffered paella, but we want her to enjoy - not suffer. Instead we prepare a relatively conservative meal, built around fusilli with a mushroom tomato sauce. We do get a little "crazy" by adding a new dish to our repertoire tonight - fried shrimp. We are very grateful to have added the shrimp, which are delectable - crispy outside and perfectly juicy underneath the breading.
Olivia, not much for eating such foods just yet, seemed to enjoy the antics of her older cousins, who were more than happy to show off. After dinner, our kids played with Olivia's toys, while Olivia explored their toys. We got to bed late, but no one minded that we could not read many books tonight.