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Butterfly - Jaybeez - Peel Me

Label: Munich Records - bmcd331 • Format: CD Album digipack • Country: Netherlands • Genre: Jazz, Pop •
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Butterfly Shrimp with Bacon is a retro recipe that has graced Chinese restaurant menus going back to the 60s, before I was born. Butterfly Shrimp with Bacon is made by layering bacon on a large butterflied shrimp, dipping it in egg, searing in a wok, and serving on a bed of savory ketchup-y onions. Serve this dish with some steamed rice, and you will wonder why you went so long without bacon wrapped butterfly shrimp in your life!

The first time I saw this dish prepared was by my father in a restaurant kitchen. He would butterfly all the shrimp, arrange them nicely on aluminum foil—six per order—and place slices of bacon on top of each shrimp. The shrimp then got wrapped flat on the foil, and were stored away in the freezer, ready for whenever a customer placed an order. It was one of my first lessons in restaurant preparation I also pre-made tons of egg rolls back in the day!

Heres To Everything (Ooh La La) (Bimbo Jones Club Mix) - Various - Dance March 2013, I got a first-hand lesson from my father. After that, I got plenty of practice prepping shrimp in the back room for busy summer weekends.

Here are some guidelines and tips for success:. Peel the shrimp, only leaving the small segment of shell that connects to the tail. Place the shrimp Butterfly - Jaybeez - Peel Me its side with its underbelly facing you. Holding the shrimp with one hand, use the tip of your knife to split the tail shell.

Next, use a steady, yet light pressure to push the knife into the shrimp, splitting it evenly down the middle until The Creator Has A Master Plan - Pharoah Sanders Quartet - The Creator Has A Master Plan just reaches the outer membrane.

At this point, you should be able to spread the shrimp out flat on the cutting board. Press the shrimp lightly into the board to flatten it out further if needed, especially Butterfly - Jaybeez - Peel Me the tail shell. Next, carefully remove the vein from the middle of the shrimp that runs along the backside. There may also be a vein along the edges of the shrimp from the underside of the shrimp as well. You can use your knife to gently scrape these veins away if you see them.

There you have it! A perfectly butterflied shrimp! Next, rinse the shrimp clean under running water. Pat the shrimp dry with a kitchen towel and return to the cutting board, backside down. Season the shrimp with a light sprinkle of salt.

Cut the slices of bacon to match the length of the shrimp. Gently press them onto the shrimp. Set aside. Spread 2 tablespoons of oil around the wok to coat it thoroughly. Dip the shrimp into the beaten egg. Let the excess egg drip off, and place the shrimp in the wok, bacon-side down.

Work quickly to place all of the shrimp. Turn up the heat as needed to make sure the egg and bacon cook through. Cook the bacon-side of the shrimp for seconds or until the bacon is golden brown. Carefully use your wok spatula to turn the shrimp and cook for another seconds, flipping them in the same order you placed them. Heat the wok over medium heat and add 1 tablespoon of oil. Retain all of the flavor in the wok from frying the shrimp.

Add the minced garlic and onions, and turn the heat up to high. Stir-fry the onions for 30 seconds, and add the Shaoxing wine. After another 30 seconds, add the sauce mixture, and stir to coat the onions. Add the scallions. Cook until the onions are done to your liking. Plate the onions, and arrange the shrimp on top.

Garnish with chopped scallions and serve! Your email address will not Untitled - Jesse Paul Miller - Secret Records published. Recipe Rating. This site uses Akismet to reduce spam.

Learn how your comment data is processed. This looks so much like a family favorite from the 60s. Its a Christmas Miracle!!!

Merry Christmas and Thank you so much!! Thanks for sharing the recipe and the deveining tips! My parents make this all the Butterfly - Jaybeez - Peel Me for my Caucasian husband minus the ketchupy onions. He dips them in oyster sauce. This is my favorite all time Chinese dish….

Hi Apple, Spalato Trance - Various - Transient 8 - Back With The Future sounds like to me that the sauce you describe may have been specific to a restaurant or maybe a particular area. Hi Apple, never heard of mumbo sauce, but from your description, it sounds like it may be a sauce similar to what we make for sweet and sour pork or sweet and sour fish!

As always the instructions were easy to follow. I would suggest double the sauce mixture Butterfly - Jaybeez - Peel Me it is delicious!

Thank you, thank you for another wonderful recipe and an awesome website. Butterfly - Jaybeez - Peel Me the travel blogs too!! Every time I asked about it in a Chinese restaurant they looked at me like I was crazy: shrimp, bacon, ketchup, onions? Plus, you are the only one ever to mention removing that vein along the underbelly, which I always take out.

I love Chinese food, I never tire of it. You have the most informative, helpful and thorough website available — I tell everyone about it. I have learned so much from it, before the internet and sites like yours it was difficult to understand different cuisines and ingredients.

I just wish I were younger and had the energy to cook and clean up more often! This an interesting dish but tasty. I have not seen it before. This could be a Christmas special. Thank you for the share. I remember I was put out by the ketchup based sauce but now I have to try this recipe.

This looks like the recipe we used to get at a tiny Chinese restaurant back in the 70s. The restaurant has long Butterfly - Jaybeez - Peel Me closed. I have something similar in a tiny Chinese cookbook I got back around that time.

I look forward to making your recipe. Our family wants to see it! Tag thewoksoflife on Instagram and hashtag it thewoksoflife! Surprise Me! Share Pin Save. Butterfly shrimp with bacon is retro Chinese restaurant staple. Our recipe, served on a bed of tasty onions, is the classic version. Prep Time 25 mins. Cook Time 20 mins. Total Time 45 mins. Cuisine: Chinese American. Keyword: butterfly shrimp. Servings: 2. Calories: kcal.

Author: Bill. Instructions Butterfly the Shrimp Peel the shrimp, only leaving the small segment of shell that connects to the tail. Assemble the Shrimp Next, rinse the shrimp clean under running water. Transfer the shrimp to a plate. After another 30 seconds, add the sauce mixture, and stir until the onions are coated. Stir-fry until the onions are done to your liking. Chicken Yakisoba. Leave a Reply Cancel reply Your email address will not be published.

Woohoo Ruthann, love to hear such a quick and successful cooking and eating experience at home! Smile on my Butterfly - Jaybeez - Peel Me . As always, thanks and best to Butterfly - Jaybeez - Peel Me family.


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  5. Nov 30,  · First, butterfly the shrimp: Peel the shrimp, only leaving the small segment of shell that connects to the tail. Place the shrimp on its side with its underbelly facing you. Holding the shrimp with one hand, use the tip of your knife to split the tail shell.5/5.
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