Butterflied Shrimp Rockefeller Recipe

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Butterflied Shrimp Rockefeller Recipe photo by Taste of Home

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

MAKES:

18 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

18 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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

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. Yield: 1-1/2 dozen.

Originally published as Butterflied Shrimp Rockefeller in Country Woman Christmas Annual 2011, p41

Nutritional Facts

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

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 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. Yield: 1-1/2 dozen.

Originally published as Butterflied Shrimp Rockefeller in Country Woman Christmas Annual 2011, p41

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