Shrimp In A Snap

Serve the South's favorite seafood in record time with these highly rated recipes. They are simple enough for weeknights and scrumptious enough for guests. If fresh shrimp are not available, don't hesitate to use frozen. We tested these dishes both ways with great results. -VICKI A. POELLNITZ

Cajun Sautéed Shrimp

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 12 MIN.

Reader Richard Galloway serves this over toasted garlic bread slices with a tossed green salad for a relaxed supper. If six servings are too many for your family, dish up leftovers over plain grits.

2 lb. unpeeled, large raw shrimp*

2 Tbsp. butter

½ sweet onion, diced

1 Tbsp. chopped fresh or 1 tsp. dried basil

1 Tbsp. chopped fresh or 1 tsp. dried oregano

1 bay leaf

½ tsp. salt

¼ to ½ tsp. ground red pepper

1 garlic clove, chopped

1. Peel shrimp, and, if desired, devein.

2. Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender. Stir in garlic, and sauté 1 more minute.

3. Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf. RICHARD GALLOWAY

POPLARVILLE, MISSISSIPPI

*2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.

Beach Shrimp

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., BAKE: 25 MIN.

Serve with toasty French bread to sop up the sauce. To bake this when you are on vacation at the beach, purchase a large disposable roasting pan for easy cleanup.

3 lb. unpeeled, large raw shrimp*

1 (16-02.) bottle Italian dressing

1½ Tbsp. freshly ground pepper

2 garlic cloves, pressed

2 lemons, halved

¼ cup chopped fresh parsley

½ cup butter, cut up

1. Place first 4 ingredients in a 13- x9inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.

2. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.

DEBBIE CANTIENY

MOUNTAIN BROOK, ALABAMA

*3 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted. Prepare recipe as directed, reducing pepper to '½ tsp.

Copyright Southern Progress Corporation Jun 2007
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