If you need a super simple yet totally delectable dinner idea, this buttery shrimp bake will grab your attention. It is so easy to make and features shrimp, mushrooms and potatoes swimming in butter!
I love to eat, but I get so tired of cooking these days. With the kids missing enough school to have already had a summer break, I feel like I have cooked a million meals already. This dish was born out of a desire to eat fast, without making a mess in my kitchen. The results were delicious and I am certain this recipe will stay in my menu rotation! I think your family will like it too!
I happen to have a ton of shrimp in my freezer thanks to the fresh beef and chicken shortages in my area due to co-vid. I hope to be sharing a ton of tasty recipes with you in the coming weeks as I figure out how to cook it all!
The next time I make this, I will chop the tails off before cooking just to make it less messy for the kids.
Ingredients:
1/2 pound of baby red potatoes
1/2 package of pre sliced white mushrooms
2 cups of de veined and peeled shrimp
3 tablespoons of butter
Garlic, salt and pepper to taste
Instructions:
Cut baby red potatoes in half
Place the mushrooms, potatoes and shrimp in rows in a baking dish
Cut 3 tablespoons of butter into small chunks
Sprinkle salt, pepper and garlic over the ingredients
Distribute the butter over the ingredients.
Bake at 375 degrees for about 20 to 30 minutes, or until the shrimp and potatoes are tender.
