Menu
Buttery Grilled Shrimp Buttery Grilled Shrimp
Garlic Butter Shrimp Garlic Butter Shrimp
Roast Lemon Butter Shrimp Roast Lemon Butter Shrimp
Broiled Buttery Shrimp Broiled Buttery Shrimp
Oysters Rockefeller Oysters Rockefeller
Blue Cheese-Stuffed Shrimp Blue Cheese-Stuffed Shrimp
Grilled Lemon-Dill Shrimp Grilled Lemon-Dill Shrimp
Shrimp Salad Shrimp Salad
Shrimp with Mustard Sauce Shrimp with Mustard Sauce
Crab Rockefeller Crab Rockefeller
Lemon & Dill Shrimp Sandwiches Lemon & Dill Shrimp Sandwiches
Cajun Popcorn Shrimp Sandwiches Cajun Popcorn Shrimp Sandwiches
Stuffed Shrimp Appetizers Stuffed Shrimp Appetizers
Shrimp Linguine Salad Shrimp Linguine Salad
Basil Parmesan Shrimp Basil Parmesan Shrimp
Stuffed Shrimp Stuffed Shrimp
Crab & Shrimp Stuffed Sole Crab & Shrimp Stuffed Sole
Shrimp Veggie Salad Shrimp Veggie Salad
Shrimp Marinara Shrimp Marinara
Flounder with Shrimp Stuffing Flounder with Shrimp Stuffing

Butterflied Shrimp Rockefeller

Add a Review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

1-1/2 dozen

Updated: Jun. 27, 2023
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
Butterflied Shrimp Rockefeller
Butterflied Shrimp Rockefeller Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  1. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside.
  2. 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.
  3. 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

1 each: 49 calories, 1g fat (0 saturated fat), 31mg cholesterol, 68mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 5g protein.