Shrimp in Garlic Butter
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INGREDIENTS 2 pounds large or jumbo raw shrimp
1/2 cup butter
1 teaspoon salt
6 cloves garlic, crushed
1/4 cup chopped fresh parsley
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3 cups hot cooked white rice
Chopped parsley and parsley sprigs, for garnish
6 lemon wedgesPreheat oven to 400 degrees. Place shrimp in colander and rinse under cold running water. Remove and discard shells, leaving tails intact. Using a small sharp knife, slit each shrimp along back edge. Run under cold running water; remove and discard dark vein.
Devein all shrimp and place on paper towels to drain thoroughly. Pat dry. Shrimp should be very dry before baking in the garlic butter (if they are not completely dry, the butter sauce will have a very watery consistency).
Put butter in a 13 x 9 x 2-inch glass, ceramic or enameled baking dish. Place in oven for 5 to 7 minutes or until the butter melts and dish is very hot. Add salt, garlic and 1 tablespoon of the chopped fresh parsley. Mix thoroughly with a wooden spoon.
Arrange shrimp in a single layer in baking dish on top of the garlic butter. Place dish in oven, uncovered, and bake for 5 minutes. Remove from oven and turn each shrimp over, so that cooked side is up and shrimp is thoroughly coated with butter.
Sprinkle shrimp with lemon peel, lemon juice and remaining parsley. Return to oven and bake for 8 to 10 minutes or until shrimp are pink in color and are just tender. Do not overbake or shrimp will be very tough. Remove baking dish from oven when done.
Spoon hot rice on a decorative serving platter, mounding slightly in the center. Arrange shrimp on rice and sprinkle with more chopped parsley. Pour on Garlic-Butter sauce; garnish with parsley sprigs and lemon wedges.
Makes 6 to 8 servings