Butterflied Shrimp Baked Recipes

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BUTTERFLIED BAKED SHRIMP



Butterflied Baked Shrimp image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh bread crumbs
16 extra large shrimp, peeled and deveined, tails left on
Freshly ground black pepper
Salt
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped garlic
4 ounces butter, melted
4 cups arugula, cleaned
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Lemon wedges, for garnish

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.

BAKED SHRIMP SCAMPI



Baked Shrimp Scampi image

Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.

Provided by Ina Garten

Categories     appetizer

Time 43m

Yield 6 servings

Number Of Ingredients 15

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  • In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  • Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

OVEN BAKED BREADED BUTTERFLY SHRIMP



Oven Baked Breaded Butterfly Shrimp image

Perfect as an appetizer or as a main course.

Provided by Joe Boyle

Categories     Seafood

Time 37m

Number Of Ingredients 11

1 pound 16-20 size shrimp (peeled, deveined and butterflied)
1 cup all purpose flour
2 lg. eggs
1 tbsp milk
1 cup panko bread crumbs (crushed or put in a food processor to reduce the crumb size, skillet toasted if desired)
2 tsp Old Bay seasoning
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp salt
1/2 tsp pepper
cooking spray (vegetable oil or olive oil)

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

STUFFED BUTTERFLIED SHRIMP



Stuffed Butterflied Shrimp image

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

24 uncooked unpeeled large shrimp
1 cup Italian salad dressing
1-1/2 cups seasoned bread crumbs
1 can (6-1/2 ounces) chopped clams, drained and minced
6 tablespoons butter, melted
1-1/2 teaspoons minced fresh parsley

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.

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

BUTTERFLIED BAKED JUMBO SHRIMP



Butterflied Baked Jumbo Shrimp image

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

2 cups fresh breadcrumbs
16 large shrimp, peeled and deveined with tails left on
salt and black pepper
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme leave, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
4 ounces butter, melted
4 cups arugula, washed
2 tablespoons olive oil
1/2 lemon, juice of

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

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