Butterflied Baked Shrimp

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking ClassEpisode: Butterflying

Rated: 5 stars out of 5Rate itRead users' reviews (37)

RECIPE
COMMENTS & REVIEWS(37)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 15 min
Total:: 45 min

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Ingredients

2 cups fresh bread crumbs
16 extra large shrimp, peeled and deveined, tails left on
Freshly ground black pepper
Salt
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped garlic
4 ounces butter, melted
4 cups arugula, cleaned
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Lemon wedges, as garnish

Directions

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. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will 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.

When all of the shrimp are in the pan, drizzle the top 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. Drizzle with more butter, if desired, and serve with lemon wedges.

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Comments & Reviews

recipe Butterflied Baked Shrimp
Gerry Henderson, NV 08-31-2007
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Delicious
Rated: 5 stars out of 5

I didn't have bread, bread crumbs or ritz crackers but I had salad garlic croutons all ready baked. Worked well. Also when... the shrimp came out of the oven I sprinkeled parmesan cheese on them while they were hot. Thanks, these were great.Read more
recipe Butterflied Baked Shrimp
Katherine Chapel Hill, NC 01-06-2007
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Delicious
Rated: 5 stars out of 5

Try this - you won't be disappointed! So simple and tasty. Even with dried herbs, it works really well. Yum.
recipe Butterflied Baked Shrimp
TERRI Champlin, MN 01-05-2007
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You'll never eat any other shirmp!
Rated: 5 stars out of 5

This is so fantastic that you won't even believe you made it. You can't do anything wrong. Will do it over and over. Has... impressed everyone that's had it.Read more
recipe Butterflied Baked Shrimp
christine Fort Myers, FL 01-01-2007
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Excellent recipe
Rated: 5 stars out of 5

This was easy to make and tasty, 2 cups of breadcrumbs was way too much though.
recipe Butterflied Baked Shrimp
Alexis Portland, OR 12-10-2006
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I cook good now
Rated: 5 stars out of 5

This is truely a simple and quick recipe leaving a wonderful taste in your mouth! I did not use the arugula, but served as a... main dish over pasta with spinach and my guests loved it!Read more
recipe Butterflied Baked Shrimp
Mike Brownstown, MI 11-29-2006
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One of the best shrimp recipes ever
Rated: 5 stars out of 5

Must use fresh Ingredients to get the best results.(dry won't do)