Real Recipes From Real Home Cooks ®

butterflied shrimp with double dips

(2 ratings)
Recipe by
Jamallah Bergman
Atlanta, GA

I found this amazing shrimp recipe in a cookbook done up by the one and only Patti LaBelle.

(2 ratings)
yield 4 serving(s)

Ingredients For butterflied shrimp with double dips

  • 1/2 c
    prepared american-style chili sauce
  • 1 Tbsp
    prepared horseradish
  • 1 Tbsp
    fresh lemon juice
  • hot red pepper sauce
  • 1/2 c
    orange marmalade
  • 2 Tbsp
    dijon mustard
  • 1 clove
    garlic,crushed through a press
  • 2 pkg
    extra large (26/30 per pound) shrimp
  • vegetable oil, for deep frying
  • 3 lg
  • 1 c
    all purpose flour
  • salt and pepper

How To Make butterflied shrimp with double dips

  • 1
    To make the cocktail sauce: Combine all ingredients in a small bowl. Cover and let stand at room temp for 1 hour.
  • 2
    To make marmalade sauce: In a small saucepan, melt the marmalade over low heat. Stir in the mustard and garlic. Let stand in a warm place until ready to serve.
  • 3
    Preheat the oven to 200. Peel and devein the shrimp, keeping the tail intact. To butterfly the shrimp, using a small sharp knife, cut into the deveining incision of each shrimp, cutting almost, but not completely through to the underside. Open up the shrimp like a book.
  • 4
    Pour enough oil into a large skillet, preferably a cast iron, to come halfway up the sides. Heat over medium-high heat until the oil is very hot, but not smoking.(if using a electric skillet, heat to 365)
  • 5
    In a medium bowl, beat the eggs. Place the flour in another medium bowl. Frying the shrimp in 2 or 3 batches, dip the shrimp in the egg and then coat with the flour, shaking off the excess flour. Fry until golden brown, about 3 minutes. Using the skimmer or slotted spoon, transfer the shrimp to a paper towel lined baking sheet and keep warm in the oven while frying the remaining shrimp.
  • 6
    Season the fried shrimp with salt and pepper to taste. Serve hot with the dips.

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