I love a one pot dish- especially when you’re entertaining for a big crowd.
We were at the lake house for the 4th of July with a big family group this summer- which means lots of hungry (and often tipsy) mouths to feed. One night I spied our lovely hostess with the mostess pouring BEER into the shrimp skillet! Obviously I was intrigued and had to stalk her for the recipe…
This crowd-pleaser could not be simpler! You just toss some rather surprising ingredients (shrimp, beer & Italian dressing) into an oven friendly dish – bake – then eat!
Peel & Eat Beer Shrimp
2 lbs shrimp (deveined- but shell kept on!)
light beer (like Corona)
8-10 lemons quartered
half a stick of butter
Salt & pepper to taste
Pre-heat oven to 350 degrees.
Put the shrimp and lemon wedges in a large baking dish. Dot the top with a few pieces of butter (about a quarter stick per dish), drizzle with Italian dressing to coat, then pour about half a beer on top. Season with salt and pepper to taste, then bake for 15-20 minutes till shrimp are cooked through.
Simple as that!
For a not so simple task- Check out the 4th of July smoke bomb art installation that Matt & I made