Butterflied Baked Shrimp
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Bread Crumb (fresh)1
Salt2 tbsps
Oregano Leaves (chopped fresh)1 tbsp
Thyme Leaves (chopped fresh)2 tbsps
Basil Leaves (chopped fresh)1 tbsp
Garlic (chopped)110 g
Butter (melted)4 cups
Arugula (cleaned)2 tbsps
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 400 degrees F
2
Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes
3
Watch them carefully as they burn very quickly
4
Remove from the oven and cool
5
Raise the oven to 500 degrees F
6
Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was
7
Slice as deep as possible without cutting all the way through
8
Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through
9
These slits will prevent the shrimp from curling during cooking
10
Season with salt and pepper and set aside
11
Mix together the oregano, thyme, parsley, basil and garlic
12
Add the garlic herb mixture to the bread crumbs and mix well
13
Season with salt and pepper
14
Brush a large oven proof skillet with some of the melted butter, coating the bottom well
15
Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick
16
Place the shrimp, bread crumb side up, in the skillet in 1 layer
17
When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter
18
Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown
19
Toss the arugula with the olive oil and lemon juice and season with salt and pepper
20
Divide the arugula among 4 plates
21
Place 4 shrimp around each pile of arugula
22
Drizzle with more butter, if desired, and serve with lemon wedges