Butterflied Shrimp Rockefeller

Name: Butterflied Shrimp Rockefeller
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1-1/2 dozen.
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

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

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.