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Thread: Italian Shrimp Bake

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    Elite Member BITTER's Avatar
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    Default Italian Shrimp Bake



    Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.


    Italian Shrimp Bake

    2 packages, uncooked, peel and eat shrimp (31-40 count)
    1 stick butter
    2 lemons, washed and sliced thin
    1 packet Italian Dressing and Seasoning Mix

    Preheat oven 350 degrees. Make sure shrimp is thawed out, if you bought them frozen. Lay sliced lemons down in 13x9 casserole dish. Peel shrimp, if desierd. Place uncooked shrimp on top, spreading evenly. Pour butter over top of shrimp. Sprinkle Italian seasoning all over shrimp. Bake uncovered 15 minutes. You could even broil for a few minutes to sort of caramelize the Italian dressing on top. No more than 2 minutes.

    Notes from BITTER: Adjust the amount of Italian Dressing Mix - it's VERY high in sodium and some people don't like the salty taste. I saved this off of Pinterest and made it a few times during the holidays.
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    Elite Member funky_chicken's Avatar
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    That looks lovely! Do you serve it with rice or noodles?
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    Elite Member sputnik's Avatar
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    except for a couple of times i got takeout, i haven't eaten meat in almost two months but this is making me crave seafood.
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    Elite Member BITTER's Avatar
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    Quote Originally Posted by funky_chicken View Post
    That looks lovely! Do you serve it with rice or noodles?
    Anything you would like to serve it with...can't go wrong with rice though.
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    Elite Member Beeyotch's Avatar
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    That's begging for a bunch of broccoli. I'd stir in some linguine into that butter first.

    How much is 2 packages of shrimp supposed to be, 2 lbs? or less?

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    Elite Member BITTER's Avatar
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    Quote Originally Posted by Beeyotch View Post
    That's begging for a bunch of broccoli. I'd stir in some linguine into that butter first.

    How much is 2 packages of shrimp supposed to be, 2 lbs? or less?
    I always use one bag of large; usually 20+ count? Does that make any sense? I get the largest shrimp I can find.
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    Elite Member Beeyotch's Avatar
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    Well, there's the size of the individual shrimp--like 26-30--and then the amount or lbs.

    Which means 1 pound of that size will have 26-30 individual shrimp. But a bag can have any amount, of course. The ones I get from Publix are either 16 oz bags or 24 oz bags.

    I assumed the recipe called for 31-40 size shrimp (on the small side). Those might absorb the butter more and cook quicker than my 26-30s.
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    Elite Member SHELLEE's Avatar
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    I don’t even eat shrimp (gout and years of catching and cleaning them) but this makes me want some.
    See, Whores, we are good for something. Love, Florida
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    Elite Member Chalet's Avatar
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    The first thing he writes is butter! Butter and lemon combos make all foods too good.

    I've been having shrimp now and then as a small protein and I buy at Whole Foods the jumbo, wild caught gulf shrimp. I cook three or four and that's enough.

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    Elite Member funky_chicken's Avatar
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    Tonight is the night. Finally I will try your recipe. I was thinking about that bloody shrimp bake for weeks now!
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    Elite Member whitetigeress's Avatar
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    Oh come to mama you beautiful bits of yumminess ! *opens mouth
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    Elite Member BITTER's Avatar
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    Quote Originally Posted by funky_chicken View Post
    Tonight is the night. Finally I will try your recipe. I was thinking about that bloody shrimp bake for weeks now!
    funky_chicken, how did it come out?
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    Elite Member Beeyotch's Avatar
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    Yeah we need a food porn pic thread of this recipe
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    Elite Member funky_chicken's Avatar
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    Quote Originally Posted by BITTER View Post
    funky_chicken, how did it come out?
    It was really delicious!! I added a good amount of garlic to the recipe, as well as a bit of chili flakes. I made enough to have leftovers for lunch. But you know, there were no leftovers for lunch.
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    Elite Member sputnik's Avatar
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    Quote Originally Posted by Chalet View Post
    I've been having shrimp now and then as a small protein and I buy at Whole Foods the jumbo, wild caught gulf shrimp. I cook three or four and that's enough.
    i've been doing that too. especially now that the weather is hotter and i don't always feel like hot food, especially at lunch. i'll poach a bunch of shrimp at a time (using this method: https://cookthestory.com/how-to-cook...p-from-frozen/) and keep them in a tupperware in the fridge, and use them for salads or lately i've been having a lot of vietnamese summer/salad rolls.
    Last edited by sputnik; June 12th, 2020 at 09:19 AM.
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