Here's what you'll need:
1-2 Tbls Butter and Vegetable or Canola Oil
10 pieces of Shrimp (or however more/less you want!)
1 tsp Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Parsley
Pinch of Salt & Pepper
1. If you're using frozen shrimp, thaw it in some salt water first! It should take about 10 minutes to completely thaw, rinse it in running water and pat-dry. If the tail hasn't been removed, peel it off. Many frozen shrimps should be cleaned (de-veined), but if not, that's no problem at all! The butterflying process is what you can do to remove the vein! Cut the back of the shrimp from its head to its tail, but don't slice so deeply that you cut it completely in to two separate pieces. You want it to be opened and connected.
2. On medium-high heat, add the butter in a non-stick pan and let it melt a little.
3. Place the butterfly in it and cooook!!!!!! After it starts to turn pink/white on one side, sprinkle all of the seasoning over it and flip! After about 3 -4minutes, there shouldn't be any raw flesh left and it should have curled a little. If you see that, then your shrimp is all done!
Doesn't that sound SUPER easy? Well it's because it is! :) This is a NO FAIL Butterfly Shrimp Recipe and I'm certain of it! You can eat this with spaghetti (like I did in the photo below), eat it on bruschetta or with regular toast, as a side dish, or even by itself if you're craving some tasty shrimp! It's a very simple, easy yet versatile dish so don't be shy! Go ahead and try it! :)
I hope you guys get wonderful results!!!
Check out my food pics on Instagram: