Taste of Home
Butterflied Shrimp Rockefeller
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1-1/2 dozen.
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
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18 uncooked jumbo shrimp
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2 shallots, finely chopped
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1 teaspoon dried basil
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1/2 teaspoon fennel seed, crushed
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1/4 teaspoon pepper
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1 tablespoon olive oil
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1 garlic clove, minced
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1 package (9 ounces) fresh baby spinach, chopped
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1/2 cup dry bread crumbs
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1 tablespoon lemon juice
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1 tablespoon grated Parmesan cheese
Directions
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1.
Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside.
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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.
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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.
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