Shrimp Rockefeller is an easy yet impressive addition to special-occasion meals and seafood feasts.
Instructions
1
Prep the shrimp
2
Peel and devein the shrimp, leaving the tails on. Use a paring knife to butterfly each shrimp along its outside curve. Set them aside Editor’s Tip: Do not cut all the way through the shrimp; the two halves must remain connected.
3
Make the filling
4
Heat 1 tablespoon of olive oil in a large skillet. Saute the shallots with basil, fennel seed and pepper until tender. Add the minced garlic and cook for one minute longer. Add the spinach and saute it for three to four minutes longer, or until it's wilted. Remove the skillet from the heat, then stir in the bread crumbs and lemon juice.
5
Stuff the shrimp
6
Arrange the butterflied shrimp on a greased 15x10x1-inch baking sheet. Spoon 1 tablespoon of the spinach mixture over each shrimp and sprinkle them with Parmesan. Editor’s Tip: Spread the butterflied halves open to help the shrimp stand on the baking sheet with the tails pointing up.
7
Bake the shrimp at 425°F for four to six minutes until the shrimp turn pink. Editor’s Tip: Serve the shrimp warm with extra lemon slices or hot sauce on the side so guests can dress their shrimp.
