Butterfly Shrimp, Easy How-To
Easy, safe way to butterfly shrimp.
Yield
4 servingsPrep
15 minCook
0 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp, cooked
Thaw if frozen; remove tail, etc. |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp, cooked
Thaw if frozen; remove tail, etc. |
|
Directions
How-To: Butterfly Shrimp Here's an easy, safe way to butterfly shrimp. (Instructions assume you're right-handed; just reverse for lefties!) Don't worry; it seems like a complicated process to read through, but once you try it once or twice, you'll see how easy it is!
Place one shrimp in your left hand, so it is resting near the tips of your index, middle and third fingers, with the head and tail ends pointing back into your palm, and the tail pointing towards your pinkie. Turn the shrimp slightly so that the tail end is pointing almost back into your palm. Place your thumb down roughly in the center of the shrimp.
Hold a sharp paring knife in your right hand, and turn the knife so that the sharp edge is facing away from you.
Insert the point of the knife (with the edge still pointing away from you, remember!) into the shrimp, roughly half-way between the head end and the tail (in other words, right under your thumb), and mid-way through the thickness of the shrimp.
Push the knife towards the head end, keeping it centered in the thickness of the shrimp. Using a slicing motion of course, guide the knife entirely through the head end of the shrimp, passing the knife safely between your thumb and fingers, and away from you.
Pick up another shrimp, and repeat until done!
