dhoha123 In the Crevette Butterfly recipe, succulent shrimp are butterflied, seasoned with a blend of lemon, garlic, and herbs, and then cooked to perfection on a grill or skillet. With a delicate combination of citrusy brightness and buttery richness, this dish has a luscious, soft texture. Taking its name from the French word for shrimp, “crevette,” it adds sophisticated taste and style to any dish.
Ingredients
- Shrimp (500g, large, raw)
- Butter (2 tablespoons, unsalted)
- Garlic (3 cloves, minced)
- Olive Oil (1 tablespoon)
- Lemon Juice (2 tablespoons, fresh)
- Parsley (1 tablespoon, fresh, chopped)
- Salt (½ teaspoon, to taste)
- Black Pepper (¼ teaspoon, freshly ground)
- Paprika (¼ teaspoon)
How to make This recipe
- Prepare the Shrimp. Peel and devein the shrimp first, leaving the tail on for visual appeal and flavor. Slice along the back of each shrimp, opening it slightly but not completely, to create a butterfly.
- Season the Shrimp. Put the prawns in the bowl. Add the chopped parsley, lemon juice, paprika, salt, pepper, and minced garlic. Gently toss to evenly coat the shrimp in all these amazing spices.
- Heat the Butter and Oil. Heat the olive oil and butter in a large skillet over medium heat. Let them melt together to give the shrimp a tasty foundation.
- Cook the Shrimp. Arrange the shrimp in a single layer in the skillet. The shrimp should be opaque, somewhat brown, and have crispy edges after cooking for two to three minutes on each side.
- Garnish and Serve. Enjoy every taste of the creamy, lemony, garlicky flavors as you serve it right away.
Crevette Butterfly Details
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Servings: 4
Cooling Time: None needed
Calories: Approximately 180 calories per serving
Recipe Variations
- Butterfly Crevette with a Hot Sriracha Glaze:
Try this version of Crevette Butterfly with a spicy Sriracha glaze to add some fire. To make a sweet, tangy, and spicy glaze, combine 1 tablespoon of Sriracha with the lemon juice and a touch of honey. - Crevette Butterfly with Lemon Herbs, Fresh Dill, and Chives:
For a cool, herbaceous flavor, add fresh dill and chives to the traditional Crevette Butterfly. Add 1 tablespoon each of finely chopped dill and chives in lieu of the parsley. To enhance the zesty sharpness, add lemon zest to the juice. - Crevette Butterfly marinated in honey mustard:
The honey mustard marinade gives the Crevette Butterfly a savory-sweet twist. Put 1 teaspoon of Dijon mustard and 1 tablespoon of honey in a bowl and stir to blend. To allow the flavors to combine, marinate the shrimp for around ten minutes.
What to serve with Crevette Butterfly
- Mashed Potatoes with Garlic Butter:
The rich tastes of Crevette Butterfly pair perfectly with creamy, garlic butter mashed potatoes. The shrimp’s delicate taste and the potatoes’ silky texture combine to produce a well-balanced mouthfeel. - Creamy Parmesan Risotto:
A rich accompaniment to Crevette Butterfly’s tastes is a creamy Parmesan risotto, which adds flavorful depth to every bite. - Sautéed spinach with lemon and garlic:
The citrusy, light contrast of sautéed spinach with lemon and garlic highlights the shrimp’s buttery richness.
How To Store This Recipe?
- In The Fridge. For up to three days, keep Crevette Butterfly refrigerated in an airtight container. Before sealing, make sure the shrimp are fully chilled to preserve their freshness.
- In The Freezer. Remove as much air as you can from the Crevette Butterfly and place it in a freezer-safe bag or container. To maintain flavor and texture, store it for up to two months.
- To Reheat. In a skillet, reheat the Crevette Butterfly over medium-low heat until it is thoroughly heated, being careful not to overcook it. As an alternative, reheat quickly in a microwave set at low power.
Crevette Butterfly Nutrition Facts
Calories: Approximately 720 calories in the entire recipe.
Protein: 96 grams of protein.
Total Fat: 42 grams of fat.
Saturated Fat: 16 grams of saturated fat.
Carbohydrates: 6 grams of carbohydrates.
Fiber: 1 gram of fiber.
Sugar: 1 gram of sugar.
Cholesterol: 570 milligrams of cholesterol.
Sodium: 1230 milligrams of sodium.
Potassium: 390 milligrams of potassium.
Vitamin A: 20% of the daily recommended intake.
Vitamin C: 35% of the daily recommended intake.
Calcium: 20% of the daily recommended intake.
Iron: 15% of the daily recommended intake.
