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Photo: Ralph Anderson; Styling: Leigh Anne Montgomery Photo by: Photo: Ralph Anderson; Styling: Leigh Anne Montgomery

Beach Shrimp

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.

Southern Living JUNE 2007

  • Yield: Makes 6 to 8 servings
  • Prep time:10 Minutes
  • 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.

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Beach Shrimp recipe

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