How to butterfly
shrimp: shell shrimp by holding the curved side up with the tail away
from you. Insert the tip of a sharp kitchen shears and snip along the
back through to the tail, exposing the vein. Remove the vein and shell,
rinse under cold water and drain. Place shrimp on a cutting board and
carefully slice along the curved back. Cut about three quarters of the
way through and open up so they lay flat. Set aside.
In a bowl, mix the water, wine, CHICKEN SOUP BASE, salt, PEPPER, and rehydrated
MINCED GARLIC. Set aside. In another bowl, beat the two eggs. On a deep
plate or pie plate, combine the flour, salt, PEPPER, and GRANULATED GARLIC.
Dip the shrimp in the egg and then coat with the breading mixture. Place
shrimp on a plate until all the shrimp are coated.
In a large frying pan, heat the butter and vegetable oil over medium heat.
Cook shrimp, half at a time, until lightly browned on both sides (about
2 minutes per side). Remove the shrimp to another plate as they brown.
When you are done browning the shrimp, return them to the frying pan.
Add the sauce and PARSLEY. Over medium heat, cook about 2-3 minutes until
heated through. Remove shrimp and sauce to a serving platter.
Prep. time: 20 minutes
Cooking time: 10-15 minutes