Black Pepper Shrimp

Black Pepper Shrimp Recipe
Recipe courtesey of Paula Deen from Paula's Home Cooking Show.

This recipe is soo tasty and soo easy. I absolutely love it. Thanks, Paula!

Ingredients
3 pounds shrimp, unpeeled
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons (or more) freshly ground pepper

Method

1. Preheat oven to 450 degrees F.
2. Wash and drain shrimp, and place in a shallow baking pan.
3. In a saucepan, melt the butter, add the garlic, and sauté for 3 to 4 minutes. Pour the
4. butter mixture over the shrimp and toss to coat.
5. Pepper shrimp with a heavy hand until shrimp are well covered.
6. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again with a heavy hand. (Don't skimp on the pepper!)
7. Serve shrimp with warm bread (to sop up all the juicy goodness) and a salad.

Tips

• What size shrimp should I use? I use large shrimp, 15 or 20-30 per pound. They taste great and I don't have to spend as much time peeling them.
• Shrimp still frozen? Most often, shrimp at the supermarket has been frozen. Even the shrimp in the seafood section arrived frozen and was thawed before being placed on display. So you might be better off just buying the shrimp in the frozen section, they'll last longer. Anyhow, to quickly defrost the shrimp, place them in a bowl of cold water.
• Want to put a shrimp on the barbe? This dish works equally as well on the barbeque. I marinate the shrimp with the melted butter mixture in a baggie for 15-3o minutes, or until you are ready to grill. Just coat with pepper and throw it on the barbe for a few minutes on each side.

Nutritional Information
Servings Per Recipe: 6Amount Per Serving 254gCalories: 377Total Fat: 18.0gCholesterol: 483mgSodium: 620mgTotal Carbs: 4.2gDietary Fiber: 1.2gProtein: 48.3g
Where to eat shrimp?

Killer Shrimp
523 Washington Blvd
Marina Del Rey, CA 90292-5420
Phone: (310) 578-2293
Well, this isn't black pepper shrimp, but these are darned tasty. The shrimp at Killer Shrimp are made only one way with your choice of bread (original), rice, or pasta. The shrimp come with the shells still on in a piping hot, slightly spicey cajun broth. Use the bread (which is the only utensil provided) to scoop out the meaty morsels. Then comp down on the juicy bread goodness. I burned my fingers peeling the shrimp the first time. And after the first half dozen, it starts to get tedious. You can always request that they peel the shrimp for you before it comes to the table.

Addendum:  This was pre-Paula scandals.