Butterflied Shrimp Rockefeller Recipes

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BUTTERFLIED SHRIMP ROCKEFELLER



Butterflied Shrimp Rockefeller image

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

18 uncooked jumbo shrimp
2 shallots, finely chopped
1 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 tablespoon olive oil
1 garlic clove, minced
1 package (9 ounces) fresh baby spinach, chopped
1/2 cup dry bread crumbs
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese

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.

FRIED BUTTERFLIED SHRIMP



Fried Butterflied Shrimp image

These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!

Provided by Joy Fleming

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 ½ cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

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

BUFFALO BUTTERFLIED SHRIMP AND GRITS



Buffalo Butterflied Shrimp and Grits image

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

Two 9-ounce boxes frozen breaded butterflied shrimp
3/4 cup quick-cooking grits (not instant)
1 cup grated part-skim mozzarella
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, cubed
2 to 4 tablespoons hot sauce
1 cup thinly sliced celery hearts and leaves
1/3 cup crumbled blue cheese

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



Scampi Rockefeller image

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

1/2 lb large uncooked shrimp, shelled,deveined
1 tablespoon olive oil
6 cloves garlic, chopped
1 bunch green onion, chopped
5 ounces packages ready-to use fresh spinach leaves, stemmed if desired
1 bunch basil leaves, coarsely chopped
2 tablespoons grated romano cheese
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon white wine vinegar
3 tablespoons Pernod (or other anise-flavored liqueur)

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

SCAMPI ROCKEFELLER



Scampi Rockefeller image

Categories     Herb     Shellfish     Vegetable     Low Fat     Quick & Easy     Low Cal     Basil     Shrimp     Pernod     Spinach     Bon Appétit

Yield Serves 2

Number Of Ingredients 10

1/2 pound large uncooked shrimp, shelled, deveined
1 tablespoon olive oil
6 large garlic cloves, chopped
1 bunch green onions, chopped
1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired
1 bunch basil leaves, coarsely chopped
2 tablespoons grated Romano cheese
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon (or more) white wine vinegar
3 tablespoons Pernod or other anise-flavored liqueur

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.

BROILED BUTTERFLIED SHRIMP



Broiled Butterflied Shrimp image

Somewhere, I got the idea that Shrimp Scampi is supposed to be broiled, yet most recipes I found sauteed. So I made this last night and my husband loved it.

Provided by threeovens

Categories     High Protein

Time 20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 9

1 lb jumbo shrimp, thawed (if frozen)
2 garlic cloves, sliced thin
4 tablespoons butter
salt
cayenne pepper
1/8 cup Italian style breadcrumbs
1/8 cup panko breadcrumbs
1/8 cup parmesan cheese, grated
1/8 cup fresh parsley, chopped

Steps:

  • Preheat broiler. Peel, devein, and butterfly shrimps. Arrange butterflied shrimp in a shallow baking dish in a single layer. Season to taste with salt and cayenne pepper.
  • In a small skillet, melt the butter and saute garlic for 5 minutes or so. Do not allow to brown. Remove garlic. Pour about half evenly over shrimp.
  • Sprinkle arranged shrimp with both types of bread crumbs. Sprinkle with Parmesan cheese. Pour remainder of butter evenly over shrimp.
  • Broil about 3 to 5 minutes until shrimp or bread crumbs begin to brown and shrimp are opaque. Turn shrimps over and broil another 3 to 5 minutes until done.
  • Garnish with fresh chopped parsley.

Nutrition Facts : Calories 176.8, Fat 9.8, SaturatedFat 5.5, Cholesterol 137.2, Sodium 232.2, Carbohydrate 4.4, Fiber 0.3, Sugar 0.3, Protein 16.9

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