Broiled Butterflied Shrimp Recipes

Steps:

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
• Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

Steps:

• In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15x10x1-in. baking pan. , Broil 4-6 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.

Steps:

• Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
• Brush shrimp with melted butter.
• Sprinkle lightly with garlic salt.
• Mix together bread crumbs, Parmesan cheese and parsley.
• Sprinkle lightly over shrimp.
• Drizzle lightly with additional melted butter.
• Broil until light brown.

Steps:

• Preheat broiler. Peel, devein, and butterfly shrimps. Arrange butterflied shrimp in a shallow baking dish in a single layer. Season to taste with salt and cayenne pepper.
• In a small skillet, melt the butter and saute garlic for 5 minutes or so. Do not allow to brown. Remove garlic. Pour about half evenly over shrimp.
• Sprinkle arranged shrimp with both types of bread crumbs. Sprinkle with Parmesan cheese. Pour remainder of butter evenly over shrimp.
• Broil about 3 to 5 minutes until shrimp or bread crumbs begin to brown and shrimp are opaque. Turn shrimps over and broil another 3 to 5 minutes until done.
• Garnish with fresh chopped parsley.

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Steps:

• Preheat griddle or grill pan over high heat.
• Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
• Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
• Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Steps:

• 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 ovenproof 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.

Steps:

• To make the flavored butter, combine the butter, parsley, lemon peel, garlic, black pepper and sea salt in a medium bowl. Using a wooden spoon, stir the mixture until well combined. Devein and shell the shrimp and make a deeper slit along its back, but not all the way through. Open to resemble a butterfly. Spoon 2 teaspoons of the flavored butter onto the cut side of each butterflied shrimp. Arrange the shrimp, buttered side up, in a large shallow baking pan. Broil 4-5 inches from the heat for 4-5 minutes, or just until the shrimp turn pink. Tranfer the shrimp to a heated serving platter and garnish with additional parsley.

Steps:

• Devein shrimp by making a shallow cut lengthwise along the outside curve.
• Remove sand vein.
• Press each shrimp flat into a butterfly shape.
• Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp.
• Cover and refrigerate at least 1 hour.
• Remove shrimp and reserve marinade.
• Arrange shrimp in a lightly greased hinged wire grill basket.
• Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink.
• Garnish with remaining lemon slices.

Steps:

• Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
• Marinate for 30 minutes in refrigerator.
• Preheat gas grill to medium heat.
• Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

Steps:

• Preheat broiler to 500 degrees (260 degrees C).
• Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.