Butterfly Shrimp With Blue Cheese Dip Recipes

BUTTERFLIED SHRIMP (BAKED)

Steps:

• HEAT OVEN TO 400F/204C. Line baking sheet with parchment paper. Melt butter for 30 seconds in a small bowl in the Microwave on High.
• TOAST CRUMBS and SEASON: Spread Panko or bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 6-7 minutes. Watch them carefully and stir halfway through, making sure they don't burn. Remove from the oven and transfer to shallow dish to cool. Add garlic and seasonings to bread crumbs and stir to combine. Taste and adjust salt and pepper.
• INCREASE OVEN TEMPERATURE TO 500F/260C. Line baking sheet with tin foil and spray with peanut oil or olive oil.
• BUTTERFLY SHRIMP: Here's a video on how to peel, devein and butterfly shrimp. Using a sharp paring knife, make a deep slice (but not all the way through) along the top of each shrimp where the black vein was (the humped part). Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp (1/2 inch/1.27 cm apart) to help prevent the shrimp from curling during cooking. Pat dry with a paper towel (don't skip this step!).
• BREAD ONE SIDE OF SHRIMP: Dip each shrimp in melted butter and then dredge butterflied open side in bread crumbs, pressing so it sticks. Place shrimp, bread crumb side up, in foil-lined pan in a single layer. Repeat with all shrimp. Drizzle shrimp with a little more of melted butter. (hmm, I know what you're thinking...more butter?... go for it or skip it - up to you - I go for it). At this point, you can let the shrimp sit for an hour or so until you're ready to bake them.
• BAKE AND SERVE: Bake in center of oven for 5 minutes (for jumbo shrimp) and 4 minutes (for large shrimp) until just cooked through. Don't over cook. Serve with a squeeze of fresh lemon juice, lemon wedges or cocktail sauce. Sprinkle on additional chopped parsley for color.

BUTTERFLIED BAKED 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.

BUFFALO GRILLED SHRIMP WITH BLUE CHEESE DIP AND CELERY

Steps:

• Make dip:
• Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
• Make shrimp:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.

AIR FRYER BUTTERFLIED SHRIMP

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
• Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
• Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.

10-MINUTE BUFFALO SHRIMP WITH BLUE CHEESE DIP

Steps:

• In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
• In a shallow bowl, combine flour, salt and cayenne pepper.
• Add shrimp, tossing to coat.
• In a large skillet, heat oil, butter and hot sauce.
• Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
• Sprinkle blue cheese dip with parsley; serve with shrimp.
• Serve with carrot and celery sticks on side if desired.

BUTTERFLY SHRIMP WITH BLUE CHEESE DIP

Steps:

• PREHEAT oven to 425°. BAKE shrimp according to package instructions.
• In a bowl STIR together cream cheese, blue cheese, sour cream, onion powder and buffalo sauce. Put dipping sauce in the refrigerator until ready to serve.
• SERVE shrimp hot out of the oven with dip on the side.
• Serving Tip: Celery Stalks make a great garnish for these savory, spicy appetizer shrimp!
• Prep Time: 8 minutes.
• Cook Time: 12 minutes.
• Makes: about 44 appetizer servings using butterfly shrimp (or 65 appetizer servings with popcorn shrimp).

BLUE CHEESE-STUFFED SHRIMP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour., Make a deep slit along the back of each shrimp to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.

CRISPY BUTTERFLY SHRIMP

Steps:

• Peel, devein, and butterfly shrimp.
• On a plate, mix flour with salt and pepper to taste.
• On another plate, mix the bread crumbs with the parsley.
• In a bowl, lightly beat eggs and water.
• Using a garlic press, add garlic.
• Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
• Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
• Flip shrimp and repeat.
• Drain on paper towel-lined plate.
• Serve lightly sprinkled with coarse salt and lemon slices.