Monday, November 16, 2009

Baked Shrimp in Lemony Garlic Sauce

In my world, lemon and garlic are always perfect together. When you add shrimp, it becomes an amazing combination. I have been making this shrimp for awhile, but I think this time I finally found my favorite way to serve it.

This dish comes together in a matter of minutes, and you can serve it with rice, pasta, crusty bread, cous cous etc. Another plus is if served alone, it is relatively healthy for you, only 4 weight watchers points per serving!

Baked Shrimp in Lemony Garlic Sauce

1 1/4 lb shrimp, peeled and deveined (I always just use frozen shrimp, and it works out great if you pull of the tails after you defrost the shrimp so you don't have to worry about them when you eat)
1 spray cooking spray
1/4 cup lemon juice
2 Tbls. butter, melted
3 garlic cloves, minced
1 tsp. worcestershire sauce
3/4 tsp. lemon pepper
1/4 tsp. red pepper
2 Tbls. parsley, chopped

Preheat oven to 425 degrees.

Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.

Bake for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately.

*I served this with cavatappi pasta and green beans that were boiled along with the noodles for about 4 minutes; drain noodles and beans, pour shrimp and sauce in with noodles and beans. Grate some parmesan cheese in, add extra extra-virgin olive oil if needed.

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