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Glazed Butterfly Shrimp

Glazed Butterfly Shrimp

Prep 15 mins     Cook 10 mins     Eat 25 mins

Here’s an elegant recipe to serve your Valentine or the loves in your life at your next dinner party.  The Glazed Butterfly Shrimp is so easy to make and unbelievably delicious, you may be preparing an elegant meal a lot more often for your sweethearts…and that is not a bad thing!  I developed this delicious Glazed Butterfly Shrimp recipe because I had some Southern Comfort in the cupboard and wondered what I could make with it.  Southern Comfort is a sweetened spirit, so feel free to try other liquors or liqueurs with a little sweetness in its place.  Your guests will love this dish.  The butterflied shrimp are elegant on the plate, lined up with their tails all facing the same way to one side of the rice timbale.  The glaze on the shrimp is sweet, sticky, creamy and heavenly.  After you take the shrimp out of the skillet, you can add in some more milk or cream to round up the remaining sauce and ladle it around the plate.

Have an elegant party with Glazed Butterfly Shrimp

Plate it up with the Rice Timbales and a vegetable on the side and you have a beautiful elegant meal in no time.  We made some Braised Brussels Sprouts with Bacon at our Elegant Valentine Dinner Cooking Class last week, which added green to the plate and a salty addition to the sweet.

A Toast from our Elegant Valentine Dinner Cooking Class Teams

You must prepare the rice in advance and then have all ingredients prepped and in place before turning on the heat.  This is called “mise en place”.   Everything in it’s place, which is a good habit to get into when you want to cook Fresh Food in a Flash. 

Try making Steamed Rice in a Microwave Oven.  The recipe is below, which takes only a few hands-on minutes before it goes in the microwave for another 15 minutes.  No chance of forgetting it’s on the cooktop and burning it with this method, which is why I like it.  I can put it in the microwave and forget about it until I hear it beep that it’s done.  You will need a covered microwave-safe dish.  Each microwave operates with a different wattage, so it may take longer in your oven.  If you find the rice is still swimming in water after you open up the lid.  Just give it another 5-10 minutes on low power (30%).

Braised Brussesl Sprouts with Bacon side up with Glazed Butterfly Shrimp

Once your guests are seated, you can cook the shrimp and sauce in a matter of minutes.  Have a friend help you plate it up.  Then come out into the dining room with these beautifully presented plates and listen to the oohs and aahs.

The shrimp butterfly before your eyes in the pan.

Prep the shrimp by removing the shell except for the tail.  Cut the shrimp deeply along the vein side, but do not cut all the way through.  Once you have all your ingredients measured and prepped, place the butter, garlic and shrimp in your skillet on high heat and cook until pink.

Deglaze the pan with the Southern Comfort, add flavor ingredients and then add cream.

Deglazing means to add the liquor and release the browned bits in the pan with a spoon.  Then add the flavor ingredients and finally the cream.

The final step – add the shrimp back to the pan.

Immediately after stirring together the sauce ingredients, add the shrimp back to the pan to heat them up.  Have your plates ready to plate your dish, as this only takes a minute.  Have some more milk or cream on hand to add to the sauce that remains and you’ll have more sauce to ladle around the plate.

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Glazed Butterfly Shrimp with Rice Timbales

• Steamed Rice in a Microwave Oven (Recipe below)
• 2 Tbs butter
• 20 extra large shrimps, shelled and butterflied (12-15 per pound)
• 2 garlic clove, minced
• 3 Tbs Southern Comfort or brandy or liqueur of choice
• 2 tsp White Balsamic Vinegar
• 2 tsp Worcestershire sauce
• 2 tsp dijon mustard
• 1/2 tsp kosher salt
• 1 dash white pepper
• 1 Tbs tarragon leaves, fresh (or 1 tsp dried)
• 3/4 cup cream + more for thinning the sauce

1. First, make the rice.  Follow recipe for Steamed Rice in Microwave Oven. Make sure it is done and ready before beginning the shrimp.

2. Remove the shells from the shrimp, leaving the tail section.  With a small knife, cut through the center of the shrimp where the vein runs and cut 3/4 of the way through, so the shrimp is still in one piece and the flesh begins to open into a “butterfly”.   Dry off shrimps and set aside.

3. Get all ingredients ready before beginning to cook.

4. In a hot skillet on medium heat, add the butter, the shrimp and the minced garlic.  The shrimp will begin to curl and butterfly and turn red when cooked in a matter of a few minutes.  Remove from the pan to a bowl.

5. Deglaze your pan by adding the liquor and cooking until fragrant and it begins to thicken, as you stir up any browned bits.   Add in balsamic, worcestershire, dijon mustard and tarragon.  Give a stir, then add in the cream.  Add the shrimp back in and cook until sauce thickens.  This step will take only a few minutes, so everything must be ready to go into the pan.  When sauce is thickened and shrimp is hot, remove from heat.  You are ready to plate the meal.

6. Spoon rice and pack it into a small custard cup or ramekin until level.  Place a flat spatula over the top of ramekin and turn it over onto the center of the plate.  First slide the spatula out, then remove the ramekin. The rice will stay in the shape of a timbale.  Add your vegetable to one side of the timbale.

7. Place shrimp around the plate with tails facing the same way to one side of the rice timbales.  After you take the shrimp out of the skillet.  Add more milk or cream to the remaining sauce to thin it, heat it up and ladle it around the plates.

Servings: 4   283 calories per serving

Print Steamed Rice in Microwave Oven Recipe

Steamed Rice cooked in Microwave Oven

• 1 cup long-grain rice
• 1 tsp olive oil
• 1 3/4 cups water

1. Measure rice into covered microwave-safe dish.   Add olive oil and stir until all grains of rice are coated.

2. Microwave on high for one minute to heat oil into the grains of rice (this prevents rice from sticking)

3. Add water.  Cover dish and heat in microwave on High for one minute.

4. Next program your microwave to 30% or Low Power for 15 minutes.  Generally, you press 15.00, then Power, then 3, then Start.  Consult your manual for specific directions if this does not work.

5. After 15 minutes, remove dish from microwave with hot pads.  Open carefully, so steam does not burn your face.  If water still remains, microwave on 30% or Low Power for another 5 minutes until water is absorbed.  When done, fluff the rice and taste it.  If it’s still crunchy, add more water and go for another 5 minutes.   Keep rice covered until served.

Servings: 4    179 calories per serving

Preparation Time: 1 minute     Cooking Time: 16 minutes      Total Time: 17 minutes

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5 from 1 vote

Glazed Butterfly Shrimp with Rice Timbales

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Entree, Main Course, Seafood

Cuisine: French

Servings: 4

Calories: 283kcal

Ingredients

• 4 portions Steamed Rice in a Microwave Oven
• 2 Tbs butter
• 20 extra large shrimps shelled and butterflied (12-15 per pound)
• 2 garlic clove minced
• 3 Tbs Southern Comfort or brandy or liqueur of choice
• 2 tsp White Balsamic Vinegar
• 2 tsp Worcestershire sauce
• 2 tsp dijon mustard
• 1/2 tsp kosher salt
• 1 dash white pepper
• 1 Tbs tarragon leaves fresh (or 1 tsp dried)
• 3/4 cup cream + more for thinning the sauce

Instructions

• First, make the rice. Follow recipe for Steamed Rice in Microwave Oven. Make sure it is done and ready before beginning the shrimp.
• Remove the shells from the shrimp, leaving the tail section. With a small knife, cut through the center of the shrimp where the vein runs and cut 3/4 of the way through, so the shrimp is still in one piece and the flesh begins to open into a “butterfly”. Dry off shrimps and set aside.
• Get all ingredients ready before beginning to cook.
• In a hot skillet on medium heat, add the butter, the shrimp and the minced garlic. The shrimp will begin to curl and butterfly and turn red when cooked in a matter of a few minutes. Remove from the pan to a bowl.
• Deglaze your pan by adding the liquor and cooking until fragrant and it begins to thicken, as you stir up any browned bits. Add in balsamic, worcestershire, dijon mustard and tarragon. Give a stir, then add in the cream. Add the shrimp back in and cook until sauce thickens. This step will take only a few minutes, so everything must be ready to go into the pan. When sauce is thickened and shrimp is hot, remove from heat. You are ready to plate the meal.
• Spoon rice and pack it into a small custard cup or ramekin until level. Place a flat spatula over the top of ramekin and turn it over onto the center of the plate. First slide the spatula out, then remove the ramekin. The rice will stay in the shape of a timbale. Add your vegetable to one side of the timbale.
• Place shrimp around the plate with tails facing the same way to one side of the rice timbales. After you take the shrimp out of the skillet. Add more milk or cream to the remaining sauce to thin it, heat it up and ladle it around the plates.
• Servings: 4 283 calories per serving
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 283kcal