Name: Butterflied Shrimp Rockefeller
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Butterflied Shrimp Rockefeller

1. 18 uncooked jumbo shrimp -

2. 2 shallots, finely chopped -

3. 1 teaspoon dried basil -

4. 1/2 teaspoon fennel seed, crushed -

5. 1/4 teaspoon pepper -

6. 1 tablespoon olive oil -

7. 1 garlic clove, minced -

8. 1 package (9 ounces) fresh baby spinach, chopped -

9. 1/2 cup dry bread crumbs -

10. 1 tablespoon lemon juice -

11. 1 tablespoon grated Parmesan cheese -

How to cook deliciously - Butterflied Shrimp Rockefeller

1. Stage

Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside.

2. Stage

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. Stage

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.