The best shrimp to start with is raw de-veined, de-shelled
medium sized shrimp. I don't really prefer the tiger or the
super jumbo shrimp but the little salad size is often too small
also and therefore I like the medium sized ones.
It's optional to leave the tail of the shell on which is only for appearance
purposes. The easiest way is to lay the raw shrimp in a circle or a line
or whichever way you'd like in a small oven safe dish.
You can have individual bowls or ramekins for each person or
one medium sized one for everyone to share.
Once the shrimp is ready, (about 1/2 pound)
- drizzle some olive oil over the shrimp (about 1 tablespoon)
- add 2-3 garlic cloves finely chopped or sprinkle garlic powder
- drizzle 2 tablespoons of Italian salad dressing (any brand)
- 1 inch of butter (I like to use the butter that's made from olive oil)
- 1/2 tablespoon of fresh parsley finely chopped
(you can sprinkle dry Italian seasonings instead of
fresh parsley if you wish)
- sprinkle some Old Bay seasoning (about 2 teaspoons)- enough to
cover the shrimp but keep in mind- you are not completely coating it
- sprinkle some grated Parmesan cheese and add the juice of half a lemon
Place your ramekin or oven safe dish into the oven on 325-350 degrees
for about 17-20 minutes or until your shrimp is pink and not
that gray-ish color it started with when it is raw.
It's really good to have some crusty, toasted bread with these
scrumptious shrimp as well.
Zestfully, Let's Cultivate Food
