Butterfly shrimp #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Raw shrimp; cleaned | ||
| 6 | slices | Slices bacon |
| 3 | tablespoons | Ketchup |
| 3 | tablespoons | White vinegar |
| ¼ | teaspoon | Ginger |
| 6 | Green onions; chopped | |
| 1 | tablespoon | Each: soy sauce; oil, honey and brown sugar |
| ¼ | teaspoon | Garlic powder |
| 2 | tablespoons | Apricot or peach preserves |
Directions
Butterfly shrimp by cutting down back--flatten and leave tail on. Fry bacon; remove from skillet. Fry shrimp in grease until they turn white. Set aside. Mix rest of ingredients and bring to boil. Pour over shrimp and top with bacon pieces. Place under broiler for 5 minutes. Serve with carrot curls and hunks of sweet pickle.
JOY YOUNG'S CHINESE RESTAURANT
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .