Photo: Ralph Anderson; Styling: Leigh Anne Montgomery
Prep Time
10 Mins
Bake Time
25 Mins
Yield
Makes 6 to 8 servings

Serve with toasty French bread to sop up the sauce. To bake this when you are on vacation at the beach, purchase a large disposable roasting pan for easy cleanup.

How to Make It

Step 1

Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.

Step 2

Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.

Step 3

*3 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted. Prepare recipe as directed, reducing pepper to 1/2 tsp.

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