Jim Davis: Hi! Chef Jim Davis here for Harris Teeter. I am going to show you now how to butterfly a shrimp.
Butterflying is a process of making the shrimp thin, so that it will cook more quickly, usually done for frying. First of all, we have to peel our shrimp. And again, we are going to leave the little tail section on the shrimp, like that, so now we have got our shrimp. We cut this. First of all, we are going to devein it, just a little bit here, see if there's a vein in there. There we go. So we will pull the vein out. And we let our shrimp down, and we take our knife, sharp cutting knife, our pairing knife, and we just cut along the inside of the shrimp, down to the tail show. We don't cut all the way through, we want to just leave it open. And then we open up our shrimp, just like this. And there you have a perfect butterfly shrimp.