Best _shrimp To Butterfly Recipes

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GRILLED BUTTERFLY SHRIMP



Grilled Butterfly Shrimp image

We love this quick, easy recipe that I found and 'tweaked' from Betty Crocker's Barbecue Cookbook. The recipe says it serves 6 people but my husband and I wipe out a pound of this shrimp so I'm saying it serves two. Prep time includes marinating time.

Provided by Hey Jude

Categories     Very Low Carbs

Time 1h23m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb large raw shrimp, peeled
1/2 cup dry white wine or 1/2 cup chicken broth
1 tablespoon parsley, chopped
1 tablespoon oil
1 teaspoon dried basil
1/2 teaspoon salt
1 bay leaf, crushed
1 lemon, thinly sliced,divided

Steps:

  • Devein shrimp by making a shallow cut lengthwise along the outside curve.
  • Remove sand vein.
  • Press each shrimp flat into a butterfly shape.
  • Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp.
  • Cover and refrigerate at least 1 hour.
  • Remove shrimp and reserve marinade.
  • Arrange shrimp in a lightly greased hinged wire grill basket.
  • Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink.
  • Garnish with remaining lemon slices.

BUTTERFLIED BAKED SHRIMP



Butterflied Baked Shrimp image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh bread crumbs
16 extra large shrimp, peeled and deveined, tails left on
Freshly ground black pepper
Salt
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped garlic
4 ounces butter, melted
4 cups arugula, cleaned
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Lemon wedges, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
  • Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
  • Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
  • Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
  • When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
  • Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

CRISPY BUTTERFLY SHRIMP



Crispy Butterfly Shrimp image

Japanese Panko bread crumbs give the shrimp a light, crispy breading, but they still have a nice Italian flavor. Enjoy!

Provided by Kerriedoll

Categories     < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 lb large shrimp
1/2 cup flour
salt and pepper
2 eggs
1/2 tablespoon water
2 garlic cloves
2 cups panko breadcrumbs
1 tablespoon fresh parsley, chopped
1/2 cup olive oil
1 lemon

Steps:

  • Peel, devein, and butterfly shrimp.
  • On a plate, mix flour with salt and pepper to taste.
  • On another plate, mix the bread crumbs with the parsley.
  • In a bowl, lightly beat eggs and water.
  • Using a garlic press, add garlic.
  • Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
  • Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
  • Flip shrimp and repeat.
  • Drain on paper towel-lined plate.
  • Serve lightly sprinkled with coarse salt and lemon slices.

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