BUTTERFLIED BAKED SHRIMP
Ingredients
- 2 2 2cups CUP_USVolumefresh bread crumbs
- 16 16 16extra large shrimp, peeled and deveined, tails left on
- Freshly ground black pepper
- Salt
- 2 2 2tablespoons TABLESPOON_USVolumechopped fresh oregano leaves
- 1 1 1tablespoon TABLESPOON_USVolumechopped fresh thyme leaves
- 2 2 2tablespoons TABLESPOON_USVolumechopped fresh parsley leaves
- 2 2 2tablespoons TABLESPOON_USVolumechopped fresh basil leaves
- 1 1 1tablespoon TABLESPOON_USVolumechopped garlic
- 4 4 4ounces OUNCE_USVolumebutter, melted
- 4 4 4cups CUP_USVolumearugula, cleaned
- 2 2 2tablespoons TABLESPOON_USVolumeextra-virgin olive oil
- 1/2 .5 .5lemon, juiced
- Lemon wedges, as garnish
Instructions
- 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 removed being careful to avoid cutting all the way through. Turn the shrimp over and gently make 3 small shallow slits horizontally across the shrimp to 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 oven proof 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 and drizzle 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. If desired, finish with a drizzle of more melted butter and serve immediately with lemon wedges.
ABOUT THIS RECIPE
Cooking shrimp is easy because they cook so fast and are perfect for quick meal, but don't overcook! They'll end up tough and ruin any dish you use them in! Try different varieties, such as Gulf, Santa Barbara or Prawns but make sure the shrimp are a good size if you want to butterfly them.