Butterflied Shrimp Rockefeller |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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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. âLee 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:
1. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside.
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.
3. Arrange shrimp on a greased 15-in. x 10-in. x 1-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.
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