BUTTERFLY SHRIMP

Butterfly Shrimp image

Looking for a filling sea food recipe for dinner tonight? Then try this broiled shrimp that's cooked in wine - serves 2!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 2

Number Of Ingredients 7

Ingredients

1/2 lb uncooked fresh extra-large (16 to 20 count) shrimp
1/4 cup dry white wine or nonalcoholic wine
1 tablespoon chopped fresh parsley
2 teaspoons canola oil
1/2 teaspoon dried basil leaves
1/8 teaspoon salt
2 lemon wedges

Steps:

Peel shrimp. Make shallow cut lengthwise down back of each shrimp; wash out vein. Press each shrimp flat into butterfly shape. Place shrimp in small glass or plastic bowl.
In another small bowl, mix remaining ingredients except lemon; pour over shrimp. Cover; refrigerate at least 1 hour to marinate.
Set oven control to broil. Lightly brush broiler pan rack with oil. Remove shrimp from marinade; reserve marinade. Place shrimp on rack in broiler pan.
Broil shrimp with tops about 4 inches from heat about 5 minutes, turning and brushing once with reserved marinade, until shrimp are pink. Garnish with lemon wedges and, if desired, additional chopped fresh parsley.

Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g