Shrimp scampi - butter busters^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large raw shrimp, deviened and peeled leaving tail shell on |
| ½ | cup | Liquid Butter Buds |
| ½ | teaspoon | Lite salt, optional |
| 6 | cloves | Garlic, crushed |
| ¼ | cup | Chopped parsley |
| 2 | teaspoons | Grated lemon peel |
| 2 | eaches | Tb lemon juice |
| 6 | eaches | Lemon wedges (1 lemon) |
| 4 | cups | Cooked plain white rice |
Directions
Preheat oven to 400F. Wash shrimp under running water and drain on paper towels. Spray a 13 x 9 x 2" with Pam. Blend liquid Butter Buds, llite salt, garlic, and 2 tablespoons parsley. Pour into prepared dish. Arrange shrimp in single layer in baking dish. Bake uncovered 5 minutes. turn shrimp. Sprinkle with lemon pel, lemon juice and remaining parsley. Bake 8-10 minutes longer or till just tender.
Arrange shrimp over rice. Pour Butter Buds mix over shrimp. Garnish with lemon wedges. If using smaller shrimp, cut down on baking time.
Do not overcook or they will be tough. Serve with sourdough or French bread to soak up the juices. Per serving: 264 cal., 2.3g fat (8%), 173mg chol., 1g fiber, 26g pro., 32g carb., 281mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95