Let cool. Meanwhile, place the butter, garlic, and shrimp paste into a small saucepan set over low heat and bring to a simmer. Cook, stirring continually, for 2 to 3 min­utes.

In large bowl, add shrimp, garlic, rosemary, lemons, pepper, salt, Old Bay, butter and olive oil. Toss to combine. Transfer shrimp mix to deep roasting pan and add beer. Bake uncovered for 15 minutes.

Shrimp is one of those dishes that can be purely sublime when it’s done well and a little disappointing when it’s not.

Directions Melt the butter and oil in a flameproof baking dish. Add all ingredients except the shrimp, salt and bread. Bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently.

Preheat oven to 350°F. Place oil and garlic in a small baking pan; cover with aluminum foil. Roast garlic in preheated oven until soft and light golden brown, about 40 minutes. Let cool 1 hour.

Decadent Stuffed Shrimp deserves its place as star of the holiday table, whether you serve it as an appetizer or a main course. Succulent crab filling with a good dousing of butter make this classic ...

Directions Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

Butter, chopped garlic, white wine, lemon juice & shrimp in dish. Melt remaining Tbls. Butter in microwave and toss with breadcrumbs. Sprinkle on top of shrimp. Bake at 375 degrees approx. 15 minutes.

For the pasta: 1½ pounds large whole raw shrimp, with shells, heads and tails on 6 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 large shallots, finely diced ¼-½ teaspoon ...

DINNER IN 30 MINUTES | Why the spiralized vegetable works in this quick casserole.

1 tablespoon Worcestershire sauce 1 1/2 tablespoons fresh lemon juice 3 pounds large shrimp, peeled (leave the tails on), deveined and butterflied ...