Italian dressing is a must to have in your pantry. It is full of flavor and super versatile. You can make pasta salad, various marinades, zesty green beans, and even use it as a base to boil frozen vegetables until tender crisp, which is one of my go to side dishes when I’m in a pinch. Seriously, you should try it.
Tonight I made Italian shrimp with vegetables and brown rice. I needed a little caloric redemption after last night’s burger bomb and it only took me about 15-20 minutes to get dinner on the table!
I hope you like it. It is extremely easy and can be translated to chicken or fish as well. I didn’t put ingredient quantities or cook times because you can just eye-ball it and make as much or as little as you want.
Time: 10 minutes or so
Servings: However much you want to make
Shrimp, raw, peeled and deveined
Italian dressing, fat-free will work as well
Juice or lemon slices from one lemon
Butter, a few pads
Preheat oven to 350°. In a casserole dish lay shrimp flat and side by side so they don’t overlap. Pour Italian dressing over the shrimp until coated generously. Squeeze lemon of layer lemon slices over top of shrimp. Sprinkle pepper over entire dish, use more than you think… The more the better.
Dot with butter. Bake in the oven and watch closely for shrimp to turn pink. Yum!
- The shrimp will turn pink quickly but depending on the quantity of shrimp used, the time will vary.
- You can use frozen shrimp but defrost them first by running them under cool water.
- Serve the shrimp and juice over brown rice. Bread is also delicious to soak up the leftover juice.
- The left over shrimp are great served cold. Try tossing them in a salad for a quick lunch.