Black pepper shrimp is
I had a craving for black pepper shrimp the other day. Shrimp is a great weekday meal since it takes just minutes to cook. When I searched for “black pepper shrimp”, I was thinking perhaps something more Asian.
I was surprised to find this Paula Deen recipe, and even more surprised to see it had over 90 five-star reviews. Add to that, just 4 ingredients and 20 minutes from start to finish, and I had to try it! It’s a must to use un-peeled shrimp, as the pepper will be over-powering on peeled shrimp. I added more butter than Paula specified (that was surprising!), slightly less pepper, and served it over buttery rice pilaf. This was a winner in my house!
I hope you enjoy this black pepper shrimp recipe.
- 1 1/2 pounds fresh shrimp unpeeled
- 8 Tablespoons unsalted butter
- 3 Tablespoons chopped garlic
- 1 1/2 Tablespoons freshly ground black pepper
- 2 teaspoons kosher salt
Preheat oven to 450 degrees F.
Wash and drain shrimp and place in a shallow baking pan.
In a saucepan, over a medium heat, melt butter.
Add the garlic and sauté for 3-4 minutes, until garlic is soft and fragrant, do not brown. Pour butter mixture over shrimp, tossing to coat. Sprinkle with half of the black pepper and kosher salt
Bake until pink, approximately 5 minutes. Turn shrimp and cover with remaining black pepper.
Bake an additional 3-5 minutes longer, or until pink and cooked through.