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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.

Debbie Cantieny, Mountain Brook, Alabama
Recipe by Southern Living June 2007

Gallery

Credit: Ralph Anderson; Styling: Leigh Anne Montgomery

Recipe Summary

prep:
10 mins
bake:
25 mins
total:
35 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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