It’s all about the cut!

“Thank you, Terry Jones, for sharing this technique!”

The first thing I want to share is the stretched shrimp technique that I think revolutionizes the whole approach to cooking shrimp. It transforms shrimp knots into luscious, full-flavor shrimp sticks. It is a Tempura technique so, instead of me trying to translate, I have attached a YouTube video that shows the basic how-to, and you can experiment for yourself. I only cut the belly and not the sides or top. I do “break its back” like he explains, to insure the shrimp stays relaxed when it's cooked.

https://www.youtube.com/watch?v=e6nnVi3i5lg&list=PL9wq6vISUen2504DuA345zSax2VTtafZN&index=2

1-pound large shrimp, peeled and deveined with tails on. Use the cutting method as described above.
1-package Louisiana Seasoned Beer Batter Seafood Mix. Directions on package.
1-½ cups Japanese panko-style bread crumbs

After “stretching” shrimp - dredge through beer batter mixture and then roll in panko. Set aside 15 minutes before frying.
While waiting for batter to “set” on the shrimp, heat large frying pan with cooking oil one-inch deep to 350⁰F.
Fry shrimp two minutes each side. Remove and serve with favorite dipping sauce.