Butterflied Shrimp

Posted by Unknown Friday, April 22, 2011

Taste Level: GR
Cost: $20 and over
Serves: 2-4
Prep Time: 20-25 min.
Cook Time: 5-10 min.
Difficulty: 1

I have not made butterfly shrimp since sometime in the late 90's.  Not because I do not love them but because I have a hard time not eating them all!  I remember being about 8 years old and eating so many butterfly shrimp that I could not move without my belly hurting.  You would think I would have learned a lesson... But I haven't.  I will still eat them until I feel like my tummy is going to EXPLODE!  As luck would have it we had company at the house and I was not able to gorge myself.  Enjoy because if you don't I will! 

1 lb jumbo Gulf shrimp (peeled, butterflied)
4 cloves garlic minced
3/4 tsp garlic powder
4 1/2 tbsp butter (melted)
Sprinkle with
1 1/2 tsp unsweetened coconut
1 1/2 tsp Parmesan Reggiano
kosher salt (to taste)
fresh crack pepper (to taste)

1/4 cup panko
1 egg
1 1/4 tsp fresh tarragon (diced)
1 1/4 tsp fresh baby dill (diced)
2 slices picante prosciutto (diced)
2 oz imitation crab (diced)
2 tbsp aged gouda cheese (shredded)
1 green onion (diced)
2 tbsp mayonnaise
1/2 tsp Worcestershire sauce
1/8 tsp smoked paprika
1/8 tsp cayenne
1 tbsp fig spread (or honey)
1-2 Serrano peppers (seeded, diced)
fresh crack pepper (to taste)

Mix stuffing in a medium bowl, cover and chill until ready to use.

Preheat oven to 350 degrees.

Press together butter, garlic and garlic powder in a small dish.  Heat mixture until beginning to bubble, remove from heat and roll each butterflied shrimp in butter until fully coated.  Lay shrimp on a baking sheet. Once all shrimp are coated sprinkle with with salt, pepper, Parmesan Reggiano and unsweetened coconut.

Bake shrimp for 15 min and then remove from oven, add stuffing to each butterflied shrimp and return to oven continuing to bake for 10 minutes.  Serve hot and enjoy!


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