Best 6 Butterflied Shrimp Rockefeller Recipes

BUTTERFLIED SHRIMP ROCKEFELLER

Steps:

• 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.

FRIED BUTTERFLIED SHRIMP

Steps:

• Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
• In a large bowl, pour in water and mix in cornstarch and eggs.
• Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
• Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

BUFFALO BUTTERFLIED SHRIMP AND GRITS

Steps:

• Cook the shrimp according to the package instructions.
• Meanwhile, bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits, lower the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the mozzarella, 1 teaspoon salt and several grinds of black pepper. Cover and keep warm over low heat.
• Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter is melted and the mixture is hot, about 1 minute. Whisk to combine.
• Divide the grits among 4 bowls and top with the shrimp. Drizzle with the warm spicy butter and top with the celery and blue cheese.

SCAMPI ROCKEFELLER

Steps:

• Preheat oven to 450°F degrees.
• Lightly oil 9-inch glass pie plate.
• Arrange shrimp in prepared plate.
• Season shrimp lightly with salt and pepper.
• Heat oil in heavy medium skillet over medium-high heat.
• Add garlic and green onions and saute until softened, about 2 minutes.
• Add spinach to skillet.
• Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes.
• Mix in basil, cheese, hot pepper sauce and vinegar.
• Season with salt and pepper.
• Remove from heat; mix in Pernod.
• Spoon spinach mixture evenly over shrimp.
• Bake until shrimp are just cooked through, approximately 8 minutes.

SCAMPI ROCKEFELLER

Steps:

• Preheat oven to 450°F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper.
• Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and sauté until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp.
• Bake until shrimp are just cooked through, approximately 8 minutes.

BROILED BUTTERFLIED SHRIMP

Steps:

• Preheat broiler. Peel, devein, and butterfly shrimps. Arrange butterflied shrimp in a shallow baking dish in a single layer. Season to taste with salt and cayenne pepper.
• In a small skillet, melt the butter and saute garlic for 5 minutes or so. Do not allow to brown. Remove garlic. Pour about half evenly over shrimp.
• Sprinkle arranged shrimp with both types of bread crumbs. Sprinkle with Parmesan cheese. Pour remainder of butter evenly over shrimp.
• Broil about 3 to 5 minutes until shrimp or bread crumbs begin to brown and shrimp are opaque. Turn shrimps over and broil another 3 to 5 minutes until done.
• Garnish with fresh chopped parsley.