Butterfly Shrimp
Instructions:
- 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.