I don’t know what’s up in the seafood world, but shrimp has been on sale quite a bit lately and being one not to pass up a really good deal, I bought. Alfredo was on the menu this past week, but The Husband doesn’t like seafood in his pasta. I wanted to whip up something new, easy, and delish as a side dish. Or maybe what I came up with was the main event and the Alfredo was the side show? Who made the rule that the protein has to be the star and everything else is a supporting character? I say, all is fair in cooking and you can make whatever you want the main dish. 😀 Anywho…Buttery French Onion Shrimp was born! And it was a raving success!
If you’re anything like me, you make the greatest of plans for supper in your mind, but fail to remove a key component from the freezer. In this case, the shrimp I bought from Lucky’s was frozen solid and I needed to be peeling them at that very moment. Luckily, shrimp thaw quickly under cold running water.
How to Quickly Thaw Frozen Raw Deveined Easy Peel Shrimp
Place a colander in a bowl in the sink and place the frozen shrimp in it. Let cold water run over the shrimp for a few minutes. Gently separate the shrimp and let them soak in the cold water for a little longer, if necessary.
Place another colander in the other side of the sink or in a bowl on the counter beside the sink and line it with a couple of folded paper towels. Once the shrimp are thawed enough, peel off the shells under a light stream of running water. Drop each into the empty colander. When done with all, remove the wet paper towels and pat the shrimp dry with another towel. Cook before eating!
Buttery Onion Shrimp
2-4 lbs. thawed, deveined and peeled shrimp
1-2 packets of French onion soup mix
1-2 sticks melted real butter
Preheat oven to 400°F. Line a jellyroll pan with foil.
Melt butter in microwave in a glass bowl large enough to stir butter and onion soup mix.
Spread shrimp on baking sheet and pour butter mixture over all. Toss around to thoroughly coat. Spread shrimp out in a single layer. Sprinkle with dried parsley.
Bake for 12-15 minutes.
Created by Melissa Woolard | Culinary Craftiness
- 2-4 lbs. thawed, deveined and peeled shrimp
- 1-2 packets of French onion soup mix
- 1-2 sticks melted real butter
- Dried parsley
- Preheat oven to 400°F. Line a jellyroll pan with foil.
- Melt butter in microwave in a glass bowl large enough to stir butter and onion soup mix.
- Spread shrimp on baking sheet and pour butter mixture over all. Toss around to thoroughly coat. Spread shrimp out in a single layer. Sprinkle with dried parsley.
- Bake for 12-15 minutes.