Butterfly Shrimp

From: dwalker@faline.bellcore.com (Derek X. Walker)
Date: Mon, 15 Nov 1993 10:33:34 -0500

1 lb. extra large shrimp
4 slices bacon
1 large onion
1 garlic clove
2 eggs
4 Tbsp. flour
2 cups vegetable oil
For sauce:
1/4 cup catsup
2 Tbsp. Worcestershire sauce
3 Tbsp. sugar
Dash pepper
1/2 cup water 
2 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. oil
1/2 tsp. salt

Shell, devein and butterfly shrimp.  Cut bacon into 1-1/2 inch 
pieces.  Slice onion and saute in oil.  Crush garlic.  Place 
slice of bacon over each shrimp.  Lay on platter.  Beat eggs.  
Add flour to eggs and beat with wire whisk until batter 
thickens.  Holding shrimp and bacon together dip in batter and 
place into hot oil for 2-3 minutes.  Remove and drain on paper 
towels.  Set aside.

In small bowl mix catsup, Worcestershire sauce, sugar, pepper 
and water.  In a cup blend cornstarch and water.  Heat oil and 
add crushed garlic and salt until golden brown.  Add to this 
the catsup mixture and bring ingredients to a boil.  Stir in 
cornstarch until mixture thickens.  Serve shrimp over onions 
and spoon sauce over shrimp.

Recipe by:
Grace Occhiogrosso
Hackettstown, NJ


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