BUTTERFLIED BAKED SHRIMP
Steps:
- Preheat the oven to 400 degrees F.
- Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
- Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
- Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
- Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
- When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
- Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.
BUTTERFLIED SHRIMP ROCKEFELLER
Looking for an alternative to heavy holiday fare? A platter of these light and fresh shrimp bites really stands out in an appetizer spread. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside., In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice., Arrange shrimp on a greased 15x10x1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink.
Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
BUFFALO BUTTERFLIED SHRIMP AND GRITS
A Southern staple with a Northern twist, this dish takes all our favorite flavors of Buffalo wings and marries them to the Southern comfort staple of shrimp and grits.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the shrimp according to the package instructions.
- Meanwhile, bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits, lower the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the mozzarella, 1 teaspoon salt and several grinds of black pepper. Cover and keep warm over low heat.
- Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter is melted and the mixture is hot, about 1 minute. Whisk to combine.
- Divide the grits among 4 bowls and top with the shrimp. Drizzle with the warm spicy butter and top with the celery and blue cheese.
SCAMPI ROCKEFELLER
Make and share this Scampi Rockefeller recipe from Food.com.
Provided by Steve P.
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F degrees.
- Lightly oil 9-inch glass pie plate.
- Arrange shrimp in prepared plate.
- Season shrimp lightly with salt and pepper.
- Heat oil in heavy medium skillet over medium-high heat.
- Add garlic and green onions and saute until softened, about 2 minutes.
- Add spinach to skillet.
- Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes.
- Mix in basil, cheese, hot pepper sauce and vinegar.
- Season with salt and pepper.
- Remove from heat; mix in Pernod.
- Spoon spinach mixture evenly over shrimp.
- Bake until shrimp are just cooked through, approximately 8 minutes.
Nutrition Facts : Calories 213.3, Fat 9.9, SaturatedFat 2, Cholesterol 148.4, Sodium 804.6, Carbohydrate 11.6, Fiber 3.5, Sugar 1.9, Protein 21.3
STUFFED BUTTERFLIED SHRIMP
These flavorful, baked shrimp can be an appetizer or entree. I've handed out this recipe to many friends and family.-Joan Elliott, Deep River, Connecticut
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes. , Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13x9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink.
Nutrition Facts : Calories 350 calories, Fat 21g fat (8g saturated fat), Cholesterol 143mg cholesterol, Sodium 1134mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
SCAMPI ROCKEFELLER
Steps:
- Preheat oven to 450°F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper.
- Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and sauté until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp.
- Bake until shrimp are just cooked through, approximately 8 minutes.
FRIED BUTTERFLIED SHRIMP
Steps:
- Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
- In a large bowl, pour in water and mix in cornstarch and eggs.
- Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
- Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g
CHICKEN ROCKEFELLER
This is a great chicken recipe using a whole chicken, butterflied. I'm a big fan of "whole chicken" recipes, because I can usually get these for a bargain price. This recipe combines the humble chicken with another of my favorites, spinach.
Provided by breezermom
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain spinach; press between paper towels to remove excess moisture. Combine the spinach and the next 5 ingredients. Stir well, and set aside.
- Remove the giblets and neck from the chicken. Reserve for other uses. Place the chicken on a work surface, breast side up. Cut completely through the breast bone. Turn the chicken over; flatten the chicken back, breaking the breast and rib bones. (I can usually get the butcher at my grocery store to do this for me!).
- Turn the chicken breast side up. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand, palm side down. Gently push your hand beneath the skin against the meat to loosen the skin, being careful not to tear the skin. Spoon the spinach mixture into the pockets beneath the skin.
- Place the chicken, breast side up, in a roasting pan. Combine the olive oil, oregano, rosemary, and thyme; brush over the chicken.
- Bake, uncovered at 375 degrees for 1 hour or until the chicken is done.
Nutrition Facts : Calories 779.6, Fat 54.9, SaturatedFat 15.6, Cholesterol 273.6, Sodium 546.7, Carbohydrate 4.5, Fiber 1.3, Sugar 1.8, Protein 64.2
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