1/1 Photo of Butterflied Baked Jumbo Shrimp
A wonderful dish using a combination of four fresh herbs, fresh bread crumbs, garlic and butter. Serve on a bed of arugula tossed with olive oil and lemon juice. Original recipe from Wolfgang Puck of the Food Network.
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- 2 cups fresh breadcrumbs
- 16 large shrimp, peeled and deveined with tails left on
- salt and black pepper
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh thyme leave, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced garlic
- 4 ounces butter, melted
- 4 cups arugula, washed
- 2 tablespoons olive oil
- 1/2 lemon, juice of
- 1Preheat oven to 400°.
- 2Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
- 3Remove from oven and cool.
- 4Raise oven temperature to 500°.
- 5Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
- 6Season with salt and pepper and set aside.
- 7Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
- 8Brush baking dish with some of the melted butter, coating the bottom well.
- 9Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
- 10Place shrimp, bread crumb side up in baking dish in one layer.
- 11Drizzle the tops with a little more of the melted butter.
- 12Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
- 13Toss arugula with olive oil and lemon juice and season with salt and pepper.
- 14Divide among 4 plates and place 4 shrimp around pile of arugula.
- 15Drizzle with more butter and serve with lemon wedges.
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Nutritional Facts for Butterflied Baked Jumbo Shrimp
Serving Size: 1 (147 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 505.6
- Calories from Fat 297
- Total Fat 33.0 g
- Saturated Fat 16.2 g
- Cholesterol 91.2 mg
- Sodium 740.8 mg
- Total Carbohydrate 41.5 g
- Dietary Fiber 3.1 g
- Sugars 3.9 g
- Protein 11.5 g