EASY BAKED STUFFED SHRIMP
These easy baked Stuffed Shrimp are seriously the best! Butterflied shrimp are stuffed with a savory homemade stuffing mixture and baked in the oven.
Provided by Zona
Categories Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 C).
- Cut bread into tiny cubes.
- Peel shrimp leaving tail on.
- Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
- Remove vein with tip of the knife.
- Open cut shrimp until it lies flat.
- Place shrimp butterflied side down on a baking sheetsprayed with non-stick spray.
- Press flat part of shrimp gently down to make it even flatter.
- In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir 3 minutes.
- Stir in bread cubes and chopped parsley until combined.
- Use a melon baller to scoop stuffing mixture into butterflied shrimp.
- Curl the shrimp tails over top of the stuffing mixture.
- Bake 5 - 8 minutes.
- Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.
Nutrition Facts : Calories 57 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 164 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
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.
CRAB STUFFED JUMBO SHRIMP
Crab stuffed shrimp: jumbo lump crab meat packed with flavor, stuffed inside butterflied shrimp. Drizzled with melted butter and lemon for some extra zing, this is a restaurant-quality meal or appetizer you can make at home.
Provided by Stephanie
Categories Appetizer Main Course
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F.
- Butterfly the shrimp and place them on a baking sheet sprayed with olive oil spray. Season with kosher salt and black pepper.
- Combine all ingredients for the filling in a bowl. It should be thick and stick together like a meatball consistency.
- Place equal sized balls on top of each piece of shrimp and press into place, approximately 1-2 tablespoons of filling per shrimp.
- Spray the shrimp with olive oil spray and bake at 350 for 15 minutes.
- Once done, combine the melted butter and lemon juice for the finishing sauce and drizzle on top, garnish with extra parsley and fresh lemon wedges.
Nutrition Facts : ServingSize 1 shrimp, Calories 57 kcal, Carbohydrate 2 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 444 mg, Fiber 1 g, Sugar 1 g
BUTTERFLIED BAKED JUMBO SHRIMP
A wonderful dish using a combination of four fresh herbs, fresh bread crumbs, garlic and butter. Serve on a bed of arugula tossed with olive oil and lemon juice. Original recipe from Wolfgang Puck of the Food Network.
Provided by Marie
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
- Remove from oven and cool.
- Raise oven temperature to 500°.
- Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
- Season with salt and pepper and set aside.
- Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
- Brush baking dish with some of the melted butter, coating the bottom well.
- Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
- Place shrimp, bread crumb side up in baking dish in one layer.
- Drizzle the tops with a little more of the melted butter.
- Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
- Toss arugula with olive oil and lemon juice and season with salt and pepper.
- Divide among 4 plates and place 4 shrimp around pile of arugula.
- Drizzle with more butter and serve with lemon wedges.
Nutrition Facts : Calories 505.6, Fat 33.1, SaturatedFat 16.2, Cholesterol 91.2, Sodium 740.8, Carbohydrate 41.6, Fiber 3.2, Sugar 4, Protein 11.6
OVEN BAKED BREADED BUTTERFLY SHRIMP
Perfect as an appetizer or as a main course.
Provided by Joe Boyle
Categories Seafood
Time 37m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Mix eggs and milk well in a bowl.
- Put panko crumbs into a small food processor and pulse 6 or 7 times to reduce the size of the crumb. Alternatively, place crumbs in a gallon plastic bag and use a rolling pin to crush the crumbs.
- Toast the crumbs in two batches if desired, then place in a bowl and mix in all the spices.
- Spray a large baking sheet with cooking spray.
- Place flour in a bowl and set up a breading station, first the flour, then the egg, then the panko crumbs.
- Coat the shrimp on all sides with flour, tapping to remove the excess. Dip the shrimp in the egg mix to coat and let the excess drip off. Then coat the shrimp with the panko and spices mixture, then place on the baking sheet, cut side down and tail standing.
- Continue with all the shrimp, leaving space between the shrimp on the sheet.
- Spray the shrimp lightly with cooking spray then place in the oven for 12 minutes.
- Remove and serve with cocktail sauce and/or fresh lemon juice.
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
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