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Tuesday, July 25, 2017

The Secret's in the Sauce

Janet Groene’s
Shrimp Slurp
    This recipe is  for people who love shrimp so much they can make an entire meal of them. You can shell and de-vein them yourself after a good catch, or buy them frozen, but this is not a peel-and-eat meal. The shrimp are too deliciously saucy and buttery to handle.
    Spear them with a fork and add chunks of crusty bread for sopping in the delectable sauce. It’s the simplest of all dishes to serve as an appetizer or main course. Medium to large size shrimp are best for this dish.

2 pounds shelled, de-veined, tail-off shrimp
1 stick butter
12-ounce bottle of Italian dressing (1 1/2 cups)

    Thaw the shrimp if frozen and drain them.  Melt the butter with the dressing in a skillet, bring to an active simmer and stir in shrimp over medium heat until they are firm and pink. Spoon into shallow bowls and divide the sauce among them.  Serves 4.
    Optional: Top each serving with a tuft of finely minced parsley or cilantro. Some people prefer to add freshly ground black pepper.

See Janet Groene’s blog for RV women at


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