BLACK PEPPER SHRIMP RECIPE RECIPES

Name: Black Pepper Shrimp (Paula Deen)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 3 lbs fresh shrimp, unpeeled (heads cut off); 8 tablespoons butter; 3 tablespoons chopped garlic; 4 tablespoons fresh ground black pepper

BLACK PEPPER SHRIMP (PAULA DEEN) RECIPE - FOOD.COM

Black Pepper Shrimp (Paula Deen) Recipe - Food.com image

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).

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs fresh shrimp, unpeeled (heads cut off)
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons fresh ground black pepper

Steps:

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!

Nutrition Facts : Calories 393.6, FatContent 19.4, SaturatedFatContent 10.5, CholesterolContent 386.3, SodiumContent 448.1, CarbohydrateContent 6.2, FiberContent 1.2, SugarContent 0.1, ProteinContent 47.1

BLACK PEPPER SHRIMP RECIPE - FOOD.COM

Black Pepper Shrimp Recipe - Food.com image

Make and share this Black Pepper Shrimp recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup organic vegetable broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon sherry wine
1 teaspoon brown sugar
1 -3 teaspoon chili paste
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 tablespoon canola oil
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
4 1/2 ounces bok choy (approx)
1 cup sliced shiitake mushroom
1/4 cup chopped green onion
1 1/2 lbs peeled and deveined large shrimp
4 cups hot cooked rice

Steps:

Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
Add broth mixture to pan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.

Nutrition Facts : Calories 435.3, FatContent 5.7, SaturatedFatContent 0.6, CholesterolContent 214.9, SodiumContent 1401, CarbohydrateContent 60.9, FiberContent 1.2, SugarContent 2, ProteinContent 28.8

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