Butterfly Shrimp Recipe

Prepare Shrimp

Rinse the shrimp under cold water, pat dry with paper towels. Butterfly each shrimp by slicing lengthwise through the back (do not cut through the belly), then gently press to open so the shrimp lies flat. Leave tails intact for presentation.

Season the butterflied shrimp evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Drizzle with 1 tbsp olive oil and toss gently to coat. Keep refrigerated while you prepare the sauce and cooking method.

Make Batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt. Slowly whisk in 1/2 cup very cold club soda or beer until a smooth, slightly thick batter forms. Keep chilled. Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C).

Fry Shrimp

Working in small batches, dredge each seasoned butterfly shrimp lightly into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 2 to 3 minutes per side (shrimp will be opaque and firm). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if necessary.

Grill Shrimp

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Brush the grill grates or pan with 1 tbsp butter. Place shrimp flat-side down and grill 2 to 3 minutes per side until grill marks develop and shrimp are opaque and just cooked through. Remove and keep warm.

Reduce Aromatics

In a small saucepan or sauté pan over medium heat, combine 1/4 cup dry white wine, 1 tbsp white wine vinegar and 1 tbsp minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 4–6 minutes).

Mount with Butter

Lower heat to very low. If using, add 1 tsp heavy cream to the reduced liquid (this helps stabilize the emulsion). Whisk in the cold cubed butter, a few cubes at a time, allowing each addition to melt and emulsify before adding more. Continue until all 8 tbsp (1 stick) of butter are incorporated and the sauce is smooth and slightly thickened. Do not let the sauce boil or it may break.

Finish Sauce

Stir in 1 tsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp white pepper. Taste and adjust seasoning. Keep sauce warm over very low heat or in a warm spot; if it cools too much it may solidify.

Arrange 4 to 6 butterflies of shrimp per plate (depending on size) — either grilled or fried. Spoon 2 to 3 tablespoons of beurre blanc over the shrimp, letting some sauce pool on the plate.

Garnish with a sprinkle of finely chopped chives and a few microgreens or chopped parsley. Serve immediately with lemon wedges on the side for squeezing.

If serving family-style, transfer shrimp to a warmed serving platter and pour the sauce over just before serving to maintain texture.