Black Pepper Shrimp
Slightly adapted from Paula Deen.
- 1 1/2 pounds shrimp unpeeled
- 8 Tablespoons unsalted butter
- 3 Tablespoons garlic 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.
Serving: 1g | Calories: 380kcal | Carbohydrates: 2g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 489mg | Sodium: 2488mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 9mg | Calcium: 265mg | Iron: 4mg