Wednesday, July 31, 2013
Real creative title, right? I didn't know what else to call it, and this is what I write on my menu board when I'm planning on making it. This is one of those recipes that pops up on Pinterest all the time! But it's also one of those really annoying pins that has all the directions under it, but when you click on the picture, it's just a picture. I know how to do the fancy reverse image search on Google, but decided to just play with this recipe on my own. It called for one package of "dried Italian seasoning." I assumed that meant one package of Good Seasons. This is one recipe where I'm confident using the copycat version of Good Seasons, so I'll post the recipe with both the package and homemade mix.
This is a favorite recipe for the grown-ups at my house. My kids really aren't big shrimp eaters (more for Mommy and Daddy, so I won't complain). At some point, Saturday nights turned into a night where my husband and I wait and eat after the kids go to bed. Those are the nights when I make more grown-up foods or just things my kids aren't wild about. I've made this recipe and variations on it a few times because it's easy and both my husband and I love it! When I make this, I pay the extra dollar per pound for the peeled and deveined shrimp. Peeling and cleaning shrimp is not one of my favorite jobs, so unless I'm doing cajun shrimp that really needs the shell to keep the dish from being too spicy, I use peeled shrimp. Experiment with this recipe as you see fit. If you like spicier shrimp, add a tablespoon of cajun seasoning. Add fresh garlic if you like a more scampi style shrimp.
The most important part of this recipe is bread! Either make or buy a nice, crusty loaf of french bread and warm it up right before you eat the shrimp. It does a great job of mopping up the garlicky, buttery sauce that goes with the shrimp.
1 pound shrimp, peeled and deveined (if your pan holds more, you can do 2 pounds)
1 stick salted butter
1 lemon, cut in half and sliced
1 package of Good Seasons Italian dressing mix or 2 tablespoons homemade mix (recipe below)
1) Preheat oven to 350.
2) Once the oven is preheated, place a large baking sheet and stick of butter in the oven. Allow the butter to melt. Check after 2 minutes, then continue checking every minute.
3) Place the lemon slices on top of the butter. Top with shrimp, then sprinkle the shrimp with the Good Seasons.
4) Bake at 350 for 15 minutes, or until shrimp are pink and curl.
5) Serve in bowls with warm bread on the side.
Good Seasons Copycat
Makes 1/2 cup
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
4 tablespoons dried Italian seasoning
1 teaspoon ground black pepper
1/4 teaspoon celery salt
1 tablespoon coarse salt
Combine in a jar and shake to mix. Store in an airtight jar.