It's kinda funny I'm posting this recipe as my first recipe as I never did care for seafood or fish. I've been trying to get a liking for it as I know it is good for me (although this one is drenched in yummy butter). My husband loves seafood/fish and so I keep trying to find things I may like. I did enjoy this one. Hope you do too. I also made this with omitting the mustard adding Oregano and Parmesan cheese. Served it over Angle hair pasta. Also used already cooked frozen shrimp thawing them under cool water and just simmered them in the sauce without putting them in the oven.
1 cup butter
1 Tbsp prepared Dijon-style mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped garlic
1 Tbsp chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Directions
1. Preheat oven to 450 degrees F
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic,
and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated over for 12 to 15 mins or until the shrimp are pink and opaque.
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic,
and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated over for 12 to 15 mins or until the shrimp are pink and opaque.
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