Wednesday, November 11, 2009

Beach Shrimp

Okay yes Summer is over and there isn't a beach within hundreds of miles from here but I had this recipe bookmarked and wanted to deviate from chicken and ground beef.  The real reason that it's called "beach shrimp" is that the directions are made for making on the beach in a disposable roasting pan for easy cleanup.  I'm glad I gave this one a try because it was very yummy!  I used fat free italian and cut the butter in half to make it healther.  Served it over vermicelli noodles and topped it with some shredded italian style cheese.  So simple and tasty!

Beach Shrimp
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Prep time: 10 minutes
Cook time: 25 minutes
Serves 6-8

  • 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
*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.


  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.
Source: Southern Living, June 2007 as seen on The Piggly-Wiggly

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