I tore this recipe from the pages of Southern Living several years ago, and it's been a family favorite ever since.
Super simple, fast, tasty, sloppy....what else could you want? This is a great dish to prepare for a gathering of family and friends. We plop this dish down into the middle of the table, tear off hunks of hot, crusty French bread, and go all in. At the end of the meal, it's nothing but shrimp peelings, wadded up paper towels ('cause I ain't using good napkins) and buttery smiles of gluttony.
- 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
- 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.
Make sure you get nice size shrimp. This wasn't the biggest of the bunch, but it's the one that got the photo op...yummmmm! Snap off the heads, but leave the peel on.
I made a double batch, so that's why it looks like Paula Deen was in charge of butter portions.
I hate clean up, so I even use a disposable pan. I told you this was easy.
I promise, this will become one of your favorite meals. You can worry about your diet and your arteries tomorrow.