Panko Breaded Butterflied Shrimp

This is what I cooked for dinner tonight.  If the photo is a little off, that's because I was almost stampeded before I could take it!  I found some lovely shrimp on sale at Central Market, and decide to butterfly and fry them with a Panko crust.  My hubby was a bit dubious about using Panko crumbs,  but was thrilled with the end result.  They were crispy, crunchy, and delicious.  Here's how I fried them....simple, and very tasty.

Ingredients:
24 large shrimp
1/2 tsp. salt and  1/2 tsp. pepper
1/2 C Aunt Jemima White Corn Meal Mix
1 C flour
1 tsp. Tony Chachere Original Creole Seasoning
1 tsp. paprika
2 eggs
1 C Panko bread crumbs
Vegetable or peanut oil

Instructions:
Peel and de-vein shrimp, leaving tails intact.  I butterflied mine because they were large.  Just start in middle of the shrimp, and cut toward the front.  You can leave the bottom attached, or cut all the way through.  Rinse well, then pat dry.  Put cornmeal mix, flour and seasonings in a bowl, and mix well.  Put eggs in a bowl,  and beat until mixed.  Put Panko crumbs in a flat bowl.  Heat oil to 375F.  Coat each shrimp with the flour mixture, dip in egg, and then Panko crumbs.  Deep fry for about 5 minutes, until golden brown.  I served mine with homemade tarter sauce, cocktail sauce, home French fries, and a garlic slaw.

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