butterfly shrimp

butterfly shrimp
Originally uploaded by kattebelletje.

I really like shrimp. I know, they can be fussy to do, because they have skins and all. But here is how it works. Buy big shrimp with heads and tails on; take off the skins - keep them for later in the freezer if you want to make a really good shrimp sauce, for example to put in a pasta sauce or shrimp risotto. Then devein, keep on the tails. Cut them open carefully, don't cut them through; then marinate in garlic, salt and Noilly Prat for half an hour or so. Coat them in eggyolk and then breadcrumbs. Fry the shrimp in hot oil with some butter, they will curl up and turn a delightful red. Eat with a green salad, chilled white wine and some crusty bread. Or with home made mayonnaise, my favourite!