Crispy coated butterfly shrimp

Yield: 2 Servings

Measure 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

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, .

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