- Preheat the oven to 375º F.
- Rinse the shrimp, pat dry, and place in a large baking dish.
- In a small saucepan, melt 6 tablespoons of butter and then add the parsley, salt, red chili, garlic, lemon zest, and one tablespoon of lemon juice. Stir to combine.
- Working quickly, pour the butter mixture over the shrimp and use a spatula or large spoon to mix, coating the shrimp with the mixture. The butter will begin to solidify and adhere to the frozen shrimp, this is fine. Spread the shrimp out so they are mostly in a single layer.
- Bake for 15 minutes, until the shrimp are pink and opaque and the butter is hot and bubbly.
- While the shrimp bakes, steam the vegetables. Heat water in a steamer to a simmer. Cut the potatoes in half, then cut each half in half, then slice into ¼-inch slices. Put the potato slices into the steamer and set the timer for 10 minutes. Slice the onion and place it into the steamer. Lastly, place the cauliflower florets into the steamer. After 10 minutes check for doneness, if you’d like your veggies a little softer, steam another couple of minutes.
- While the shrimp finishes baking and the veggies steam, prepare your crudité and dipping sauce. Thoroughly mix the yogurt with the seasoning packet and set aside. Chop the carrots and celery.
- To serve, toss the steamed veggies with the remaining tablespoon of butter and lemon juice and season with salt and pepper. Serve the shrimp and the sauce from the cooking pan either over the steamed veggies or next to them. Enjoy the crudité and dip on the side.
Source: Heather Pratt
Tips for What to Do With Excess ingredients: Leftover parsley can be used to top eggs, chicken, fish, soup or salads. It can also be added to smoothies or made into pesto.