Panko Butterfly Shrimp

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Panko Butterfly Shrimp may just be my favourite way of enjoying shrimp.

On the other hand, sautéed, grilled, smothered in a marinara sauce over linguini or shrimp fried rice bring to mind some very tasty dishes which have never disappointed.

Sweet, succulent shrimp meat requires total attention when cooking no matter how it’s prepared…overcooking is never a good thing!  After discovering the Black Tiger Shrimp variety there has been no going back to any other kind of shrimp I had cooked before. The texture and taste of this variety in my opinion far exceeds the rest.

This is where panko bread crumbs are the best choice. The light flakey texture of panko gives a crisp crunch while not interfering with the taste and texture of the shrimp.

A quick fry in hot oil cooks the shrimp to perfection while giving the outer crust a beautiful golden colour and a most palatable experience!

Panko Butterfly Shrimp

Below are approximate measurements for ingredients.  Basically you need enough egg to dip the shrimp in and enough bread crumbs to coat them and adjust all seasonings to taste.

1 pound shrimp size  21 to 25 per pound is a good size

1 egg

1 ½ cups panko bread crumbs

about ¼ cup grated cheese in the egg mixture

about 2 tablespoons grated cheese mixed into the bread crumbs

salt and pepper to taste

  1. If using frozen shrimp, defrost in a bowl of cold salted water, drain well.
  2. Peel and devein shrimp totally removing the dark vein along the back of the shrimp.
  3. With a small knife cut along the back of the shrimp following the curved shape but not right through.
  4. Open the two sides of the shrimp, place on cutting board and gently press down to flatten the sides.
  5. Beat egg, cheese, salt and pepper and set aside, season bread crumbs.
  6. Dip each shrimp in egg mixture letting excess run off then place in crumb mixture gently pressing crumbs onto the shrimp.
  7. Heat oil and test if ready by dropping in a few bread crumbs, if they become golden in colour and float to the top it’s ready.
  8. Fry no more that 2 to 3 shrimp at a time then drain on paper towels.

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Notes, Tips and Suggestions

  • Frying too many shrimp at one time will lower the oil temperature allowing too much oil absorption. Frying no more than 2 or 3 at a time will ensure crisp, evenly browned shrimp.
  • If possible bread the shrimp at least an hour before frying.  The crumbs will have a chance to adhere to the shrimp and less crumbs will fall off.
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