Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

2 1/2 pounds uncooked shell-on medium shrimp
Butter Sauce
1 pound butter
3 medium lemons, sliced
2 tablespoons ground black pepper, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon Tabasco hot pepper sauce
In a large sauce pan, combine and bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally.
Place shrimp in a large roasting pan; pour Butter Sauce over the top. Bake uncovered, in a preheated 375 degrees F. oven for 20 to 25 minutes or until shrimp turn pink.
Serve warm with a slotted spoon.
Charlie95
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
reviews & comments
January 5, 2017
So buttery but good. I agree, probably don't need a full pound of butter. Maybe if you use large shrimp but not for medium size.
March 30, 2013
THis is a great recipe! I agree that half to 3/4 pound of butter is plenty. Once cooked, I placed it over Jasmine rice cooked in home made chicken stock( made with smoked chicken ). The flavor combinations were fantastic and the rice carried the cooking liquid beautifully,
September 2, 2010
Terrific recipe! The flavors of the pepper, worcestershire and garlic were great! I garnished with chopped Italian parsley and added a squeeze of fresh lemon juice. I do wonder if one pound of butter is absolutely necessary; there was a LOT for the shrimp to swim in. Next time, I will add a bit more salt and hot sauce. Delicious!