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Butterflied Shrimp Rockefeller

 Butterflied Shrimp Rockefeller
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
18 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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.

2 of 2

Butterflied Shrimp Rockefeller (continued)

Nutritional Facts: 1 appetizer equals 49 calories, 1 g fat (trace saturated fat), 31 mg cholesterol, 68 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.