I made this recipe for a guy who, unbeknownst to me, didn't care too much for shrimp. He loved shrimp by the time he finished eating this dish. I agree that the butter could probably be cut in half, but besides that, it was absolutely phenomenal!
Beach Shrimp
Photo: Ralph Anderson; Styling: Leigh Anne Montgomery
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.
Yield: Makes 6 to 8 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
25 Minutes
Ingredients
- 3 pounds unpeeled, large raw shrimp*
- 1 (16-oz.) bottle Italian dressing
- 1 1/2 tablespoons freshly ground pepper
- 2 garlic cloves, pressed
- 2 lemons, halved
- 1/4 cup chopped fresh parsley
- 1/2 cup butter, cut up
Preparation
- 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.
- 2. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.
- *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.
Beach Shrimp Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Shellfish
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
More Recipes for Main Dishes
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Skillet Barbecue Shrimp
Oxmoor House -
Shrimp and Grits with Succotash
Oxmoor House -
Ginger-and-Herb Pan-Grilled Clams with Tomato Bruschetta
Coastal Living
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