Shrimp Rockefeller is an amazing alternative to the decadent original Oysters Rockefeller. Everyone seems to know the name of the dish but not really what it is.
I wanted to make the famous oyster appetizer for dinner one night and I knew my daughter wouldn’t be happy. She doesn’t like oysters. I decided to make it on her favorite seafood.
Oysters Rockefeller is expensive to make. The bottle of Pernod will set you back a pretty penny. You could substitute it for another anise flavored Liquor or 2 teaspoons anise extract.
Shrimp or Oysters Rockefeller Recipe:
Ingredients:
2 cloves garlic, diced
½ cup sliced green onion
2 cups raw spinach
1 ½ cups watercress
1 tsp fennel seed, ground
2/3 cup Panko breadcrumbs
1 ½ teaspoons hot sauce
2 sticks butter, melted
2 tablespoons Pernod
2 dozen oysters or large shrimp
3 ounces shredded Parmesan cheese
Directions:
In a food processor add the garlic, green onion, spinach and watercress. Pulse until its all finely diced. Place in a medium sized bowl and set aside.
Add the ground fennel seed, Panko, hot sauce, butter, and Pernod. Blend until smooth.
Now add the spinach mixture and pulse just to blend. Pour back into the bowl and place in the fridge while you shuck the oysters. It can be left overnight if you want to make it ahead.
Preheat oven to 475 with a rack in the top half of the oven. Place peeled shrimp into a oyster bed like mine or you could use a mini muffin tin. If you using oysters make a bed of salt to hold the oysters in their half shell while cooking.
Add a heaping teaspoon of the spinach mixture to the top of each shrimp/oyster. Sprinkle with Parmesan cheese and bake for about 10 minutes. Serve and enjoy!
