Tuesday, October 27, 2009

baked shrimp

...with pasta and veggies!
I bought a bag of frozen, cooked, shell-on shrimp on a whim a few weeks ago, and only afterward found out that Mr. L doesn't like shrimp cold - only hot (which I think is strange). So, I went on a search for a recipe that used already cooked shrimp. I came across one for baked shrimp on Food Lion's site. I figured I'd throw it on top of some pasta, and add in some veggies to make it a little more healthy (and a little more meal-like). We had a bag steamfresh mixed veggies to use up, and a bag of Wacky Mac corkscrew pasta, so that was that. I tossed some italian dressing

Basically, the shrimp were covered in a mixture of italian dressing, melted butter, lemon juice and salt and pepper and baked. However, the recipe called for doing it at 400 for 20-30 min. I felt that after 20 min, they were already overcooked. Also, the dressing mixture was delicious, so I thought it was wasted on the shrimp shells. Next time, I'd probably shell the shrimp and just saute them long enough to warm up over low heat with the same dressing mixture. (Although I don't know much about cooking shrimp, so that' be an experiment too.)

Amazing Shrimp Glaze


10 1/2 oz Cooked large shrimp

2 1/2 tsp Black pepper, ground

4 1/4 Tbs Classic Italian vinaigrette salad dressing

Juice from 1/2 lemon

4 1/2 Tbs Butter, salted


Melt butter and then combine all ingredients.