RECIPE # 4978 - BARBECUE SHRIMP - Friday, March 15, 2012 - | Nashville News, Weather & Sports

RECIPE # 4978 - BARBECUE SHRIMP - Friday, March 15, 2012

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2 lbs shrimp, shell on is traditional, but shrimp may be shelled for a "fancier" presentation
2 onions, sliced into rings
16 oz bottle of Italian dressing, not fat free (or make your own - page 38)
1 stick butter
5 T pepper
5 T paprika
For serving: French bread

Preheat oven to 350 degrees
Put onions, Italian dressing, butter, pepper, and paprika in a large casserole dish. 
Bake for 5 minutes, and then stir to distribute the butter. 
Bake 10 more minutes. Add shrimp and stir to coat with sauce.
Bake 10 to 15 minutes, depending on the size of your shrimp, until they are pink and done.

serves 6

Serving Suggestion: Cover your table with newspaper. Put the pan of shrimp in the middle of the table on a towel or trivet. Serve with French bread and let your guests or family make a mess throwing peels on the newspaper and using bread to dip in the sauce and onions. For clean up simply throw away the paper and wash the pan! How easy is that!

Other information about the book:
Its available for purchase locally at Parnassus, East Side Story, Belle Meade Plantation, Fontanel Gift Shop, The Corner Market, Draper's Jewelers, Green Door Gourmet at Hidden Valley Farm, and the Belmont Bookstore. It is also available at

The on-going blog that started with the book is: Click on Sallie's Kitchen Corner
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