WHY IS IT CALLED BUTTERFLY SHRIMP RECIPES

Steps:

• To butterfly the prawns, first cut off the heads. Using kitchen scissors cut off the legs, then cut down through the shell along the back but don’t remove it. Using a sharp knife cut along the line you made with the scissors but don’t split them. Remove the vein (intestinal tract) and flatten each prawn on the chopping board shell side up.
• To make the marinade, smash the garlic with the salt in a pestle and mortar to a paste. Mix with all the other ingredients until smooth. Spread the marinade over the flesh side of the prawns and leave to marinate for at least an hour and up to overnight, in which case keep them in the fridge.
• When you’re ready to cook, heat up about 2 tbsp. of the oil in a medium sized pan and have a warm serving dish with a lid ready; you can simply use another pan.
• Cook the prawns in two or three batches otherwise they’ll be overcooked. Place them in the pan flesh side down, press with a spatula and cook for a minute. Turn them over briefly, transfer to the prepared dish and cover while you cook the remaining prawns.
• Serve them immediately with lime or lemon on the side.

Steps:

• Clean, devein and butterfly the shrimp, leaving the very tail tip intact. Preheat cooking oil to 350 degrees F.
• Mix flour with the salt, pepper, Cajun seasoning and Old Bay. 
• Beat the egg and milk together, add 1/2 cup of the seasoned flour and the melted butter; stir well to blend. 
• Dip the shrimp into the flour, then batter, allowing batter to drain off well and then back into the flour.
• Slide shrimp carefully into hot oil and fry until golden brown, taking care not to overcrowd. Drain on a rack over a paper towel lined rimmed baking sheet.
• Serve with cocktail sauce, comeback sauce, white remoulade, or a spicy mustard sauce, if desired.