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This is the easiest, most fool-proof way I know of for cooking shrimp. Roasted black pepper shrimp come out tasting fantastic each and every time. You can serve them with cocktail sauce. Or, on sandwiches, like my very good roasted black pepper shrimp po boy. Or, just pop them in your mouth as-is!
Almost Foolproof
It’s almost impossible to mess these shrimp up. Almost. Just be sure to not overcook the shrimp. Shrimp tell you when they are done by turning pink. They start to curl up. It doesn’t get any easier than that! The last thing you want is tough, over-cooked shrimp. If you don’t cook shrimp often I recommend starting with one or two first. Time them and note when they are just done. Then you can cook the rest for the same amount of time. Better to overcook two than 20!
Roasted Black Pepper Shrimp
Ingredients
- 3 pounds shrimp
- 1 stick butter
- 3 tablespoons garlic minced
- 4 tablespoons freshly ground black pepper
Instructions
- Preheat oven to 450 F.
- Rinse, drain and de-vein the shrimp. Place in a shallow baking pan.
- Melt the butter in a medium saucepan.
- Add the garlic and saute for 3-4 minutes. Pour over the shrimp and toss to coat.
- Pepper shrimp until very well covered. Do not be shy with the pepper! Use a heavy hand!
- Bake until pink, approximately 5 minutes, then turn and bake a few minutes longer. Remove from oven and pepper again.
Nutrition
Nutritional values are approximate.
