Black Pepper Shrimp (Paula Deen)
"This recipe from Paula Deen of Food Network couldn't be easier. It seems like a LOT of black pepper, but trust me--it works. You get it all over your fingers as you shell the shrimp and eat them, so have some wet wash cloths rolled up and ready. This cooks up in just a few minutes, so have the rest of your dinner ready before you start (I suggest a hearty salad and bread)."
photo by Sharlene~W
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 3 lbs fresh shrimp, unpeeled (heads cut off)
- 8 tablespoons butter
- 3 tablespoons chopped garlic
- 4 tablespoons fresh ground black pepper
directions
- Preheat oven to 450°F.
- Rinse and drain shrimp and place in shallow baking pan.
- Melt the butter in a small saucepan.
- Add the garlic and sauté for 3 to 4 minutes.
- Pour the garlic butter mixture over shrimp and toss to coat.
- Sprinkle about half the pepper over shrimp until they are well covered.
- Remember--don't be afraid!
- Bake until pink (about 5 minutes).
- Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
- Don't overcook!
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Reviews
-
Delicious! This recipe is definitely a keeper. -
So easy and so good! I actually met Paula Deen this past weekend and she mentioned this recipe so I set out to find it. Delicious! -
I just found this recipe in the costco magazine. I was searching to see if it was online so I wouldn't have to keep the magazine for the recipe. I can't wait to try looks great!!
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I have been making shrimp like this for quite some time (right after I saw the show...lol) We love it....it is the only way we cook our shrimp, other then shrimp cocktail. I love the flavor that comes with these shrimp, If you like shrimp then you have to try this recipe....it is to die for. A little messy but well worth the mess........Stephanie -
I was expecting more of a 'WOW!' factor out of this dish. It was good, but nothing exceptional. Hubby agreed. It is what it is, butter/garlic/pepper. IF i were to make this again, I'd remove the shell prior to baking because it seemed that most of the butter and flavor gets taken off with the shell which is obviously not eaten. I sopped up the remaining butter mixture in the baking dish up with crusty bread.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
