Butterflied Sesame Shrimp Food

BUTTERFLIED BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

BUTTERFLIED SHRIMP (BAKED)

Steps:

• HEAT OVEN TO 400F/204C. Line baking sheet with parchment paper. Melt butter for 30 seconds in a small bowl in the Microwave on High.
• TOAST CRUMBS and SEASON: Spread Panko or bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 6-7 minutes. Watch them carefully and stir halfway through, making sure they don't burn. Remove from the oven and transfer to shallow dish to cool. Add garlic and seasonings to bread crumbs and stir to combine. Taste and adjust salt and pepper.
• INCREASE OVEN TEMPERATURE TO 500F/260C. Line baking sheet with tin foil and spray with peanut oil or olive oil.
• BUTTERFLY SHRIMP: Here's a video on how to peel, devein and butterfly shrimp. Using a sharp paring knife, make a deep slice (but not all the way through) along the top of each shrimp where the black vein was (the humped part). Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp (1/2 inch/1.27 cm apart) to help prevent the shrimp from curling during cooking. Pat dry with a paper towel (don't skip this step!).
• BREAD ONE SIDE OF SHRIMP: Dip each shrimp in melted butter and then dredge butterflied open side in bread crumbs, pressing so it sticks. Place shrimp, bread crumb side up, in foil-lined pan in a single layer. Repeat with all shrimp. Drizzle shrimp with a little more of melted butter. (hmm, I know what you're thinking...more butter?... go for it or skip it - up to you - I go for it). At this point, you can let the shrimp sit for an hour or so until you're ready to bake them.
• BAKE AND SERVE: Bake in center of oven for 5 minutes (for jumbo shrimp) and 4 minutes (for large shrimp) until just cooked through. Don't over cook. Serve with a squeeze of fresh lemon juice, lemon wedges or cocktail sauce. Sprinkle on additional chopped parsley for color.

SESAME SHRIMP

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

BUTTERFLIED SESAME SHRIMP

Steps:

• 1. Roast the sesame seeds and prepare the ginger-garlic paste. In each shrimp, make a slit by running the tip of a knife along the back curve, then opening them a bit, taking care that you do not cut right through.2. In a large non-reactive bowl, mix together the yogurt, sesame oil, lemon juice, ginger-garlic paste, sesame seeds, garam masala, fenugreek leaves, ajwain seeds, and salt. Add the shrimp and mix well, making sure all the shrimp are well-coated with the mixture. Cover with plastic wrap and marinate the shrimp at least 1 and up to 24 hours in the refrigerator.3. Heat a large nonstick skillet' over medium-high heat. Then, with a slotted spoon, transfer each shrimp to the skillet, leaving behind the marinade, and cook, pressing gently with a spatula to flatten them. Turn as needed until the shrimp are golden on both sides and opaque, 3 to 5 minutes. Alternately, thread on metal skewers (or wood skewers soaked in water 30 minutes) and grill on a medium-pot (375°F to 400°F) grill until golden. Transfer to a serving platter. 4. In the same skillet, lightly cook the tomatoes, stirring lightly and shaking the pan, until just softened, about 30 seconds. Add the green chili peppers and scallions and stir about 1 minute. Scatter over the shrimp as a garnish. Top with the dry-roasted sesame seeds and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BUTTERFLIED GRILLED GARLIC SHRIMP

Steps:

• Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
• Marinate for 30 minutes in refrigerator.
• Preheat gas grill to medium heat.
• Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

CRISPY BUTTERFLY SHRIMP

Steps:

• Peel, devein, and butterfly shrimp.
• On a plate, mix flour with salt and pepper to taste.
• On another plate, mix the bread crumbs with the parsley.
• In a bowl, lightly beat eggs and water.
• Using a garlic press, add garlic.
• Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
• Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
• Flip shrimp and repeat.
• Drain on paper towel-lined plate.
• Serve lightly sprinkled with coarse salt and lemon slices.

SESAME SHRIMP

Steps:

• In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tablespoons of the sesame seeds with the sesame oil, vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at the head and tail, and place in the marinade. Turn to coat and set aside for 10 minutes.
• Spread the remaining 2 tablespoons of sesame seeds on a plate. Transfer the skewers to the plate and coat with the sesame seeds. Heat the skillet over medium-high heat and sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Pour the remaining marinade over the shrimp and cook until the marinade thickens.
• Place the skewers on a plate and pour the marinade over. Serve warm or at room temperature.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.