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Butter and Garlic Baked Shrimp

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"It takes only a few minutes to throw this dish together, but it tastes more like something you'd get at a nice restaurant than at a campsite. This is a dish you'll definitely want to serve with warm, crusty French bread for dunking so you don't lose any of the buttery, garlicky sauce."

List of Ingredients

â—¦ ¼ cup (½ stick) unsalted butter
â—¦ 2 ½ pounds shrimp, peeled and deveined
â—¦ 6 cloves garlic, minced
â—¦ Juice of 1 large lemon
â—¦ ¼ cup white wine (or substitute broth or water)
â—¦ 1 cup chopped tomatoes
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper



Recipe

Melt the butter in the Dutch oven placed on a bed of 6 hot coals.

Add the shrimp, garlic, lemon juice, wine (or broth or water), tomatoes, salt, and pepper, and cover the pot.

Add 20 hot coals to the lid and bake for about 10 minutes, until the shrimp are cooked through. Serve hot.

Serves 4 to 6



• Camp Hack:
Buy frozen, raw, peeled, and deveined shrimp rather than peeling them yourself at camp. Put the frozen shrimp in your cooler and they'll keep other items cold, too. If necessary, submerge the bag in a bowl of cold water to thaw before cooking.