Butterflied Shrimp Rockefeller Recipe
Butterflied Shrimp Rockefeller Recipe photo by Taste of Home
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Butterflied Shrimp Rockefeller Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings


  • 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

Nutritional Facts

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


  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 15-in. x 10-in. x 1-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. Yield: 1-1/2 dozen.
Originally published as Butterflied Shrimp Rockefeller in Country Woman Christmas Annual 2011, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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