Friday, November 4, 2016

Baked Lemon Shrimp With Garlic

This is an amazing dish.  Flavorful, tender (not dry) shrimp  baked in a delicious lemon, garlic, butter sauce with some parley.  What could be better?    I served the shrimp over some rice and spooned sauce  over the shrimp and rice.  Any leftover sauce, I mopped up with a piece of crusty bread.

It takes about 45 minutes to prepare and bake this dish.  The most time consuming part was peeling the shrimp.  First,  melt a cup of butter  and add some salt, garlic and parsley.  Place your shrimp on top of the butter and bake in a 450 degree oven for about 5 minutes.  Remove the shrimp from the oven and turn to the other side.  Sprinkle with some lemon zest, remaining parsley, and the lemon juice.  Place back in the oven and bake for another 10 minutes or so.

Serve the shrimp over rice.  A wonderful dinner awaits your family.

Baked Lemon  Shrimp With Garlic
From Epicurious

2 pounds large shrimp (about 30), peeled
2 sticks (1 cup) unsalted butter
1 1/2 teaspoons salt, or to taste
1 tablespoon mined garlic, or to taste
1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine
2 tablespoons freshly grated lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice, or to taste
cooked rice
lemon wedges


Preheat oven to 450°F.
In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more.
Serve shrimp with rice and lemon wedges.

Serves 6


  1. Very tender and kind of food, Geraldine.

  2. Looks delicious and definitely wouldn't last long here!