Best Chicken Shrimp Rockefeller Recipes

CHICKEN ROCKEFELLER

Chicken Rockefeller image

This is a great chicken recipe using a whole chicken, butterflied. I'm a big fan of "whole chicken" recipes, because I can usually get these for a bargain price. This recipe combines the humble chicken with another of my favorites, spinach.

Provided by breezermom

Categories Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (7 3/4 ounce) can chopped spinach
1 cup small-curd cottage cheese
1 egg, beaten
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic salt
1 pinch pepper
2 1/2 lbs chicken
2 tablespoons olive oil
1/8 teaspoon dried whole oregano, crushed
1/8 teaspoon dried whole rosemary, crushed
1/8 teaspoon dried whole thyme, crushed

Steps:

Drain spinach; press between paper towels to remove excess moisture. Combine the spinach and the next 5 ingredients. Stir well, and set aside.
Remove the giblets and neck from the chicken. Reserve for other uses. Place the chicken on a work surface, breast side up. Cut completely through the breast bone. Turn the chicken over; flatten the chicken back, breaking the breast and rib bones. (I can usually get the butcher at my grocery store to do this for me!).
Turn the chicken breast side up. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand, palm side down. Gently push your hand beneath the skin against the meat to loosen the skin, being careful not to tear the skin. Spoon the spinach mixture into the pockets beneath the skin.
Place the chicken, breast side up, in a roasting pan. Combine the olive oil, oregano, rosemary, and thyme; brush over the chicken.
Bake, uncovered at 375 degrees for 1 hour or until the chicken is done.

SCAMPI ROCKEFELLER

Scampi Rockefeller image

Make and share this Scampi Rockefeller recipe from Food.com.

Provided by Steve P.

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb large uncooked shrimp, shelled,deveined
1 tablespoon olive oil
6 cloves garlic, chopped
1 bunch green onion, chopped
5 ounces packages ready-to use fresh spinach leaves, stemmed if desired
1 bunch basil leaves, coarsely chopped
2 tablespoons grated romano cheese
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon white wine vinegar
3 tablespoons Pernod (or other anise-flavored liqueur)

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.

Nutrition Facts : Calories 213.3, Fat 9.9, SaturatedFat 2, Cholesterol 148.4, Sodium 804.6, Carbohydrate 11.6, Fiber 3.5, Sugar 1.9, Protein 21.3

BUTTERFLIED SHRIMP ROCKEFELLER

Butterflied Shrimp Rockefeller image

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

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

SCAMPI ROCKEFELLER

Scampi Rockefeller image

Categories Herb Shellfish Vegetable Low Fat Quick & Easy Low Cal Basil Shrimp Pernod Spinach Bon Appétit

Yield Serves 2

Number Of Ingredients 10

Ingredients

1/2 pound large uncooked shrimp, shelled, deveined
1 tablespoon olive oil
6 large garlic cloves, chopped
1 bunch green onions, chopped
1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired
1 bunch basil leaves, coarsely chopped
2 tablespoons grated Romano cheese
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon (or more) white wine vinegar
3 tablespoons Pernod or other anise-flavored liqueur

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.