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.

BUTTERFLIED GRILLED GARLIC SHRIMP



Butterflied Grilled Garlic Shrimp image

This is a great recipe to serve as an appetizer or as a side dish with steak for a great surf and turf. Be sure to serve with a crusty bread to soak up the sauce. Prep time includes marinating time.

Provided by Kate in Ontario

Categories     Canadian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup butter, melted
2 cloves garlic, minced
2 tablespoons onions, finely chopped
1 lb raw large shrimp, peeled deveined and butterflied
1 teaspoon lemon pepper (more if desired)

Steps:

  • Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
  • Marinate for 30 minutes in refrigerator.
  • Preheat gas grill to medium heat.
  • Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

Nutrition Facts : Calories 226.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 203.3, Sodium 250.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 23.4

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.

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

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