Lemon Butter Baked Shrimp
Lemon Butter Baked Shrimp
With Christmas falling midweek this year, Tim and I were home for Christmas Eve and Christmas Day. We haven't delighted in Christmas at home in somewhere around 4 years. We missed being with loved ones yet it was pleasant to have a calm day to appreciate every others organization.
Since we're once in a while home for Christmas, we don't have a customary Christmas Eve dinner. I needed to have something exceptional that didn't require hours in the kitchen. We both love shrimp yet quite often barbecue it. Barbecuing and Omaha winters don't blend. I completed a speedy hunt and discovered this formula. I read it a few times and read the audits. In spite of the fact that it nearly appeared to be excessively straightforward and simple, I was sold. Well straightforward or simple would not be the principal word I would use to depict this formula, delectable would be!
We will have these again and this formula could without much of a stretch be served at a supper party. Make sure to have some dried up bread to splash up the delightful sauce!!
Lemon Butter Baked Shrimp
- 1 lb. crude shrimp, cleaned, stripped and deveined
- 8 Tbs. spread (1 stick), dissolved
- 3 cloves garlic, minced (my expansion)
- 1 bundle of Good Seasons Italian all characteristic flavoring
- 1/2 lemon, cut into circles
- 1 Tbs. dried parsley leaves
- 1 tsp. dark pepper, ground
Bearings
- Preheat the stove to 350 degrees F.
- In a little bowl, blend the dissolved margarine with minced garlic, and fill a 9×111 inch glass meal dish, spreading it everywhere throughout the base of the dish.
- Orchestrate the lemon cuts over margarine, framing a solitary layer.
- Orchestrate the cleaned and deveined shrimp over the lemon cuts.
- Sprinkle the Italian Seasoning over the shrimp.
- Sprinkle the parsley chips and pepper what's more.
- Prepare revealed in the preheated broiler for 15 minutes.
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