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
Butterflied Shrimp Rockefeller
Butterflied Shrimp Rockefeller
Prep Time
25 min
Cook Time
5 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
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.
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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