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Roast Lemon Butter Shrimp

Preheat oven to 400°. Place 6 tbsp unsalted butter, cubed, 1/4 cup Worcestershire sauce, 2 garlic cloves, minced, 3 tbsp lemon juice, 1 fresh rosemary sprig, 1/2 tsp salt and 1/4 tsp pepper in a 13x9-in. baking dish. Place dish in oven until butter is melted, 3-5 minutes. Add 1 pound uncooked shrimp (peeled and deveined, tails removed). Bake, uncovered, until shrimp turn pink, 12-15 minutes, stirring halfway. Meanwhile, cook 1 package (8-1/2 ounces) ready-to-serve jasmine rice according to package directions. Discard rosemary; stir in 3 tbsp heavy whipping cream. Serve shrimp mixture with rice and, if desired, hot pepper sauce.


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