Mom's Shrimp
My mom came up with this recipe on her own for my dad to try (he's picky sometimes) and I tried it and liked it :)
My mom came up with this recipe on her own for my dad to try (he's picky sometimes) and I tried it and liked it :)
- Carbohydrate 2.90595 g
- Cholesterol 60.7375 mg
- Fat 22.994575 g
- Fiber 1.26899994850159 g
- Protein 0.564125 g
- Saturated Fat 14.52199 g
- Serving Size 1 1 Serving (55g)
- Sodium 163.53 mg
- Sugar 1.63695005149841 g
- Trans Fat 1.647505 g
- Calories 208 calories
Step-by-step
- Melt a stick of butter in the pan.
- Slice one lemon and layer it on top of the butter.
- Put down fresh shrimp, then sprinkle one pack of dried italian seasoning.
- Put in the oven and bake at 350 for 15 min.
Operating under tight temperature constraints requires choosing the right vessel because thin metal baking sheets will cause the butter to burn before the shrimp proteins coagulate. Standard aluminum pans conduct heat too aggressively for a delicate seafood bake, making a heavy ceramic or glass baking dish necessary to insulate the dairy fats. Testing this method reveals several distinct technical hurdles:
- Use a heavy glass or ceramic baking dish rather than a thin metal sheet to prevent the whole stick of butter from scorching at 350 degrees Fahrenheit.
- Slice the lemon paper thin so the citrus oils release into the melting fat during the fifteen-minute baking window without leaving bitter pith behind.
- Arrange the raw shrimp in a single, even layer to ensure the crustaceans steam in the citrus juices rather than crowding and releasing excess moisture.
- Pull the dish from the oven immediately when the shrimp turn completely opaque and curl into loose C-shapes to avoid a rubbery texture.
Proper sequencing matters greatly here since cold shrimp dropped into already boiling butter will seize instantly. Monitoring the oven closely during the final five minutes prevents overcooking.
