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Grilled Butterfly Shrimp
At a Glance
- Prep
- 15 minutes
- Cook
- 8 minutes
- Total
- 1 hr 23 min
- Yield
- 2.00 serving(s)
Categories
- Seafood
Cuisine
- international
Cooking Method
- Grill
Difficulty
- Easy
Dietary
- Pescatarian
Allergens
- Possible Crustaceans — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Grilled Butterfly Shrimp brings together 1 lb large raw shrimp, peeled, 1/2 cup dry white wine or 1/2 cup chicken broth, 1 tablespoon parsley, chopped in a practical dish for home cooking. It takes about 1 hr 23 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 1 lb large raw shrimp, peeled
- 1/2 cup dry white wine or 1/2 cup chicken broth
- 1 tablespoon parsley, chopped
- 1 tablespoon oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1 bay leaf, crushed
- 1 lemon, thinly sliced,divided
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Instructions
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.
Keep Cooking
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