Crispy coated butterfly shrimp
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Extra large shrimp | |
| 2 | Egg whites | |
| 1½ | cup | Corn flakes; crushed |
| Seasoned salt | ||
| ½ | cup | Orange marmalade jam |
| ¼ | cup | Water |
| ¼ | teaspoon | Lite soy sauce |
| ¼ | teaspoon | Horseradish |
| 1 | dash | Seasoned salt |
Directions
MARMALADE DIP
Preheat oven to 350 degrees. Clean, de-vein and peel shrimp. Using a sharp paring knife, cut along center back of shrimp from one end to the tail. Cut just enough to butterfly the meat. Using a standard table knife, use the handle end to gently pound the shrimp to flatten and spread it. Do not pound hard. Dip each piece in egg white and then roll in crushed corn flakes. Place on baking sheet sprayed with non-stick cooking spray. Season lightly with seasoned salt. Bake at 350 degrees for 30-35 minutes.
Just before serving, combine ingredients for dip in small sauce pan and warm over low heat. Serve with shrimp. Entire recipe makes 2 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .