Beach Shrimp

Cheri Stringer (originally from Margaret McCoy Sargent/Southern Living)
Yield: 6-8 Servings

     I originally planned to make this during a trip to Port Aransas with Faith and Reagan, but we ended up eating a huge redfish Faith caught instead. A week later, I made it at home and it’s definitely worthy of cookbook submission!
    I used extra garlic and I recommend using a good quality Italian dressing — I used Newman’s Family Italian with olive oil. Don’t add salt though — most Italian dressings are already salty and when it cooks down, even saltier! (Nov 2010)

3 lb unpeeled, large raw shrimp

1 (16oz) bottle Italian dressing

1 1/2 Tbsp freshly ground pepper

2 garlic cloves, pressed

2 lemons, halved

1/4 cup fresh Italian parsley, chopped

1/2 cup butter, in 1/2-inch cubes

French bread, for serving (Margaret’s tip)

Preheat oven to 375ºF

 

Place shrimp, Italian dressing, ground pepper and garlic cloves in a 9x13-inch disposable aluminum baking dish, tossing to coat shrimp well.

Squeeze juice from lemons over the shrimp mixture and stir well. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.

Bake for 25 minutes, stirring after 15 minutes. Serve in the pan and throw it away after you’ve sopped all the wonderful sauce.