How to Butterfly Shrimp
Get the latest Flash player
Terrific Leftover Turkey Recipes
Prepare Pineapple Like A Pro
Cut Beef - Shred Beef for Barbecue
Cut Beef - Carve Boneless Roast
Cut Beef - Carve Roasted Beef Tenderloin
Cut Beef - How to Cut Beef Kabobs
Cut Beef - How to Slice Flank Steak
Cut Beef - How to Trim Beef Tenderloin
How to Filet Fish
How to Cut Roasted Pork Loin
How to Prepare a Ham for Cooking
How to Prepare Pork Tenderloin for Cooking
How to Peel and Pit Peaches
How to Peel and Pit Nectarines
How to Cut Daikon Radish
How to Cut and Peel Butternut Squash
How to Cut an Acorn Squash
How to Break Corn in Half
How to Cut Corn Off the Cob
How to Shuck Corn
How to Cut Corn
Cut Endive for Salad
Cut Endive for Appetizers
How to Cut Endive
How to Cut Star Fruit
How to Cut Passion Fruit
How To Prepare Jicama
How To Prepare Parsnips
How To Prepare Rutabaga
How To Dice Zucchini
How To Slice and Chunk Zucchini
How To Peel Zucchini
How To Prepare Zucchini
How To Peel and Seed Mango
How To Peel and Seed Papaya
How To Prepare Coconut
How To Cut Okra
How To Chunk Cantaloupe
How To Peel and Seed Cantaloupe
How To Prepare Cantaloupe
How To Cut Cantaloupe
How To Chunk Watermelon
How To Slice and Peel Watermelon
Cutting Watermelon Halves
How To Cut Watermelon
How to Maintain Kitchen Knives
How to Sharpen Kitchen Knives
How to Hone a Kitchen Knife
How to Store Kitchen Knives
How to Julienne Using a Kitchen Knife
How to Dice Using a Kitchen Knife
How to Slice Using a Kitchen Knife
How to Chop and Mince Using a Kitchen Knife
How to Square-Off Using a Kitchen Knife
How to Peel Using a Kitchen Knife
How to Use a Carving Knife
How to Use a Santoku
How to Use a Bread Knife
How to Use a Paring Knife
How to Use a Boning Knife
Kitchen Knife Safety
How To Slice Chicken
How To Spatchcock Chicken
How To Cut Chicken For Kabobs
How To Cut Chicken Breasts
How To Cut Chicken Wings
How To Cut A Chicken In Quarters
How To Cut A Chicken In Half
How To Prepare Chicken For Roasting
How to Butterfly Shrimp
How to Devein Shrimp
How to Cut Shrimp
How To Remove Clams from Shells
How to Crack Lobster Claws
How to Cut a Lobster Tail
How To Cut a Lobster
How To Boil Lobster
How To Boil and Cut Lobster
How To Cut Dill
How To Cut Cilantro
Cutting Mint
How To Cut Parsley
How To Cut Basil
How To Cut Sage
How To Cut Rosemary
How To Cut Oregano
How To Chop Tarragon
How To Chop Thyme
How To Cut Chives
How To Chop Herbs-In General
Cutting Herbs
How To Mince Shallots
How To Slice Shallots
How To Chop Shallots
How to Cut Shallots
How to Make Turkey Gravy
Thanksgiving Leftover Recipes - Frittata
Thanksgiving Leftover Recipes - Shepherd's Pie
Thanksgiving Leftover Recipes - Burritos
Thanksgiving Leftover Recipes - Quiche
Thanksgiving Recipes - How to Use Leftovers
How To Make Turkish Coffee With Cardamom
How To Make Double Chocolate Baklava
How To Make Cucumber Yogurt Sauce
How To Cut A Grapefruit
How To Make Grapefruit Angel Food Shortcake
How To Make Mini Grapefruit Pies
How To Make Cowboy Caviar With Grapefruit
How To Make Grapefruit Avocado Salad
How To Make Grapefruit Quinoa Salad
How To Make Texas Grapefruit Broiled With Vanilla
How To Make Peanut Butter Bunnycakes
How To Make Easy Easter Pie
Jim Davis, a native of West Virginia, has had two successful professional careers, one traveling the world building hospitals in seven countries and another as a Mortgage Broker in the Gaithersburg Area.
Jim is a graduate of the part-time Professional Program of L’Academie de Cuisine in Gaithersburg and has been a teaching assistant at the Bethesda location of L’Academie for more than 8 years and has assisted both local and world-renowned chefs in more than 500 classes. He has been teaching more than forty cooking classes in all disciplines each year for the last 8 years for the Montgomery County Recreation Department and also is an instructor at Bryan’s Kitchen, a Cooking Studio in the Kentlands section of Gaithersburg, MD, owned by his son, Bryan Davis.
Jim also has a strong interest in wine and has studied wines with leading wine educators. He teaches a monthly wine and food pairing class for the Montgomery County Recreation Department and teaches private wine and food pairing parties and classes in the clients home or at Bryan’s Kitchen. Jim is a member of the Society of Wine Educators.
Jim was named “Chef of the Year,” 2005-2006, in July 2005 at the Annual Summit of the American Personal Chef Association in New Orleans, LA. Jim is also the Eastern Regional Director of the APCA.
Jim and Sandra have been married for 48 years, have four married children and six grandchildren.
How to Butterfly Shrimp
Chef Jim Davis for Harris Teeter shows us how to butterfly a shrimp.
This expert:
709,560 views
This series:
22,299 views
Transcripts
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.
(Add Comment)