Baked Shrimp In Italian Dressing Food

BAKED SHRIMP IN ITALIAN DRESSING

Steps:

• Dehead shrimp-leave in peels.
• Place in a baking dish.
• Pour dressing over shrimp - it's good to cover them with dressing.
• Place butter on top.
• Bake at 350°F until no longer gray, 7-11 minutes.
• Serve immediately with french bread for dipping.

BAKED ITALIAN SHRIMP RECIPE - (4/5)

Steps:

• Melt a stick of butter in an oven-safe pan over medium heat. Slice one lemon and layer the slices on top of the butter. Add a layer of shrimp on the pan, then sprinkle one package of dried Italian seasoning over all of it. Bake at 350°F for 15 minutes. Season with salt and pepper to taste. Serve warm.

BAKED ITALIAN SHRIMP

Steps:

• Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.
• Peel shrimp, leaving tails intact, and devein, if desired. Place in a large bowl. Sprinkle shrimp with garlic, seasoned salt, and pepper. Drizzle with olive oil; toss gently.
• Dredge each shrimp in breadcrumb mixture. Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.
• Bake at 400° for 15 to 20 minutes, stirring twice.

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

SHRIMP IN BUTTER AND ITALIAN SEASONING RECIPE - (4.6/5)

Steps:

• Line a cookie sheet with foil for easy cleanup. Pour melted butter onto pan, place sliced lemons on the butter, and place shrimp on top of the lemon slices. Sprinkle with Italian seasoning and bake at 350° for 15 minutes.

SHRIMP PASTA SALAD WITH ITALIAN DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
• Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
• Serve cold; sprinkle Parmesan over individual servings.

ITALIAN SHRIMP STIR-FRY

Steps:

• Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet.
• Spray skillet with cooking spray; heat over medium-high heat. Add broccoli and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
• Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

EASY ITALIAN MARINATED SHRIMP

Steps:

• In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
• Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.

SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.