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Shrimp: Butterflied Baked Shrimp

Source of Recipe


Wolfgang Puck






List of Ingredients



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






Instructions



1. Preheat the oven to 400° 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° F.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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 crumbs-side up, in the skillet in one layer. When all 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.
   
   
5. 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.
   
   Makes 4 servings.