Swamp Girl BBQ is a shell-on shrimp bake in an Italian dressing, garlic, lemon, and butter sauce that bakes for 45 minutes total. The standout trait is keeping shells intact so you can suck the flavorful juices before eating, served with crusty bread for sauce dipping.
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The pictures below only show half the ingredients because it was just me and my hubby for dinner tonight. The recipe is wrote as a full version recipe and the picture above is for full recipe.
Pre-Heat oven to 450 degrees
PREPARE SAUCE
In a 9x13 baking dish add both bottles of Italian Dressing (I use Cha-Ching from Foodlion it is great and best part only .98 cents a bottle!) But use your fave :)
Slice onion into rings and toss in the dish too!
Peel all the cloves of the garlic bulbs and smash each clove and throw in the dish with the dressing!\nSprinkle with the 4 tablespoons of sugar. (this will kick some of the sour taste out)
Half lemons, squeeze the juice into the dish and tear or cut them in big pieces and toss in the dish! LOL I just rip mine up
Salt and Pepper to taste
Cut up the 2 sticks of butter and toss all around the top of the dish!
Place baking dish in oven and bake for 30 minutes
PREPARE SHRIMP
While dish is baking clean and de-vein shrimp BUT leave the shells on YOU KEEP THE SHELLS SO YOU CAN SUCK THE JUICE OUT OF THEM BEFORE YOU EAT EM'! (This is even more AMAZING IF YOU CAN GET HEAD ON SHRIMP I LOVE THEM HEADS!!)
After the 40 minutes is up remove dish and place shrimp into the HOT dressing and bake for 15 minutes more.
Remove dish to wire rack. (I can't say to let cool because I have my bread ready to dip as soon as it comes out of the oven!)
Grab your bread and dig in!\nToday was homemade Ciabatta~ 1 1/2 loaves for me and 1/2 a loaf for the hubby LOL!
******WARNING******\nTHIS STUFF IS ADDICTIVE!!!!!\nWell at least to me and mine it is. I am asked to make this dish 2-3 times a week. I control it I only make it 1 time a week lol
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a 325°F oven for 10–12 minutes, covered, until warmed through. Shrimp will firm up; do not microwave or they'll toughen further.
9x13 baking dish · wire rack
Shells trap the flavorful sauce inside. You suck the juice and seasonings out of the shell before peeling and eating the shrimp meat—this intensifies the taste and makes the dish more interactive and flavorful.
The sauce bakes for 30 minutes first to develop flavor, then shrimp are added and baked for 15 more minutes. This two-step method prevents the shrimp from becoming rubbery, which would happen if they cooked in the sauce for the full 45 minutes.
You can, but the recipe loses its signature appeal. The shells hold the seasoned butter and sauce, making each bite more flavorful. Peeled shrimp will cook faster and won't have that juice-sucking element.
Bake for exactly 15 minutes after adding the shrimp to the hot sauce. Shrimp should be opaque and firm, not translucent or soft. Overcooking causes rubberiness; undercooking leaves them mushy.
Yes. Use 1 pound shrimp, 1 bottle Italian dressing, 1 bulb garlic, 1 large onion, 1 stick butter, 2 tablespoons sugar, 1 lemon, and reduce oven time by 5 minutes for the initial sauce bake (to 25 minutes), then 15 minutes for shrimp.
